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!