Vegan – See below for my hearty tofu paprikash recipe!
Being half Hungarian, I grew up eating delicious and flavorful Hungarian food. My Hungarian upbringing has influenced me to the extent of using Paprika in most of my dishes because I can’t live without the flavor.
While some Hungarian classics are meat-heavy, they can easily be veganized. For example, chicken paprikash is a staple of the Hungarian diet and it is a very remarkable, comforting dish but it has a lot of meat and dairy in it. Just because you are vegetarian or vegan doesn’t mean you have to stop eating your Hungarian favorites. Why not make this Hungarian staple vegetarian friendly with all the scrumptious tomato/paprika flavor?
If you are not super into spice then I would add half the amount of spice this recipe calls for. I usually add more than what this recipe calls for though since I love my spices.
If you try making this hearty tofu paprikash recipe, I would love if you could tag it on Instagram or FB @chivegfood!
Hearty Tofu Paprikash Recipe
- 2 tbsp of olive oil
- 3 tbsp of Earthly Balance soy butter
- 2 Hungarian peppers sliced thinly
- 1 golden onion (diced)
- 3 cloves garlic (minced)
- 8 oz Baby Bella mushrooms (thinly sliced)
- 1 15 oz can of tomato sauce
- 1 tbsp of tomato paste
- 2 tsp of Hungarian Hot Paprika (I usually add more throughout but start out with this.)
- 1 tsp of smoked paprika (I usually add more throughout but start out with this.)
- 1 tsp of cayenne pepper
- 1 tsp of Herbes de Provence seasoning (basically rosemary, thyme, and sage combined)
- 1 tbsp of sea salt
- 1 tbsp of black pepper (I usually add more throughout but start out with this.)
- 1 tsp of red pepper
- 1/2 c of freshly chopped dill
- 2 tsp of red wine vinegar
- 2 tbsp of Oat Milk
- 2 tbsp of Tamari (or soy sauce)
- 1 tbsp of dijon mustard
- 2 c of veggie broth
- Half a bag of noodles (egg, spaetzle, etc.) (basmati rice works too)
- 1 container of extra firm tofu
- 4 tbsp olive oil
- 1 tsp salt/pepper (each)
- 1 tsp Hungarian paprika
- 1 tsp Smoked Spanish paprika
- 2 cloves garlic (minced)
- 2 tbsp of flour
- 1 handful Panko or Breadcrumbs
- Drain your tofu for at least 30 minutes. While it's draining prepare the marinade. In a medium bowl whisk 2 tbsp of olive oil, white wine vinegar, garlic, dill, and spices.
- When your tofu is done draining, chop into 1 inch cubes and add to the marinade. Let it sit for at least 30 minutes. While your tofu is marinating, chop your vegetables.
- Follow the directions for the noodles or rice by boiling the water first and preparing it.
- In a large frying pan, add in 2 tbsp of olive oil and 1 tbsp of soy butter, when it’s ready, add the onions. Sauté the onions for 3-4 minutes till they are more translucent.
- In a medium pan, heat up 2 tbsp of olive oil on medium heat. When it's ready, add your tofu, the leftover marinade and sauté on the each side for about 5-7 minutes till golden/brown. Before you flip it, sprinkle your tofu with flour and bread crumbs. After it's done sautéing, set aside.
- Add the peppers to the frying pan and sauté for 5 minutes till they are browned. Then add in the mushrooms for sautéing for 2 minutes. Add in the garlic and half of the chopped dill and sauté for 1-2 minutes.
- Add in all of the spices and stir them into the vegetable mixture for about 1 minute.
- Stir in Tamari, red wine vinegar, dijon mustard, tomato paste, then stir in the tomato sauce, and vegetable broth for about 1 minute.
- Let it boil, add in the oat milk and flour to thicken the sauce. Then lower the heat and simmer for 20 minutes while occasionally stirring the sauce. Stir in the rest of the soy butter while it is simmering.
- Taste and add in more paprika if needed to the paprikash. Stir in the rest of the dill and throw in the tofu.
- Enjoy Hungarian cuisine without the unnecessary animal fat!
- Want more spice? Add more paprika and red pepper flakes.
- Want a thinner sauce? Add more veggie broth.
- Want a thicker sauce? Add more tomato paste and flour.
- Want more tomato flavor? Add more tomato sauce.
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