Tofu Paprikash

Creamy, rich and delicious, Tofu Paprikash is a flavorful vegan dinner recipe that can be made in 40 minutes. Recipe from Feasting at Home. Serves 3-4.

INGREDIENTS

• 8–12 ounces pasta

• 14–16 ounce block tofu

• 2 tablespoons olive, more as needed

• 1/4– 1/2 teaspoon salt

• 1/2 teaspoon fresh cracked peppercorns

Paprikash Sauce:

• one onion, diced

• 4 garlic cloves, roughly chopped

• 1 1/2 cups mushrooms, sliced ( cremini, button, shiitake, etc.) If you are not a mushroom fan, feel free to leave these out. You can add more bell peppers or other veggies.

• 1 red bell pepper, thinly sliced or diced

• 1 large tomato, diced with juices (or 1 cup canned diced tomatoes with juices, or crushed tomatoes)

• 1/4 cup water

• 3/4–1 teaspoon salt

• 1/2 teaspoon pepper

• 2 teaspoons sweet paprika (or regular paprika, not smoked)

• pinch cayenne, optional

• 14-ounce can of full-fat coconut milk or coconut cream

• 1/2 teaspoon apple cider vinegar, more to taste!

• 1/2 cup fresh Italian parsley, chopped, divided

• Serve with your choice of cooked noodles, pasta (or rice, or roasted cauliflower florets) with an optional handful of baby spinach.

INSTRUCTIONS

1. Start pasta cooking if using.

2. Place the tofu on paper towels and lightly blot all sides-no need to press. Cut into ¾ inch slices, then bite-sized pieces.

3. In an extra-large skillet, heat the oil over medium heat. Sprinkle salt and fresh pepper on the oil itself and swirl. Carefully add the tofu. Season the top of the tofu with a generous pinch of salt. Let it get golden without moving it (it will naturally release itself from the pan as it forms a crust). Once golden, flip, and sear the other side, letting it get deeply golden. Move the tofu over to a plate.

4. To the same pan, add a little more oil if needed. Add the onion, garlic, mushrooms and bell pepper and sauté until fragrant, about 6 minutes, lowering heat if need be.

5. Add the tomatoes and their juices, cook 3-4 minutes. Pour in the water, season with salt, black pepper, paprika and cayenne, give a stir, cover, and simmer on low for 5 minutes; check, adding more water if it seems dry.

6. Once the tomatoes have broken down and the peppers are tender, add the coconut milk, stirring to incorporate. Add the vinegar and stir.

7. Taste. It should be slightly salty (pasta will soak up this salt) and slightly tangy. Adjust salt and vinegar to taste. The coconut milk will make it sweet, so counter this with the vinegar. If you like spice, add more cayenne to taste. The flavor should be nice and bold.

8. Fold in the tofu and half of the parsley.

9. Serve this over pasta, rice, or even roasted cauliflower! I like to top my pasta with a handful of baby spinach, then spoon the creamy tofu paprikash over it. Enjoy!

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