Tofu Paprikash Recipe
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 4.9

Tofu Paprikash Recipe

NUTRITION · PER SERVING40M COOK
CAL 26%·PRO 33%
CARBS 38G29% OF CAL
6G FIBER24G OTHER8G TOTAL SUGAR
FAT 37G63% OF CAL
23G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, spiced pasta dish with tofu, mushrooms, and vegetables in a coconut milk sauce. Rich and flavorful, inspired by Hungarian paprikash but fully plant-based.

mainpastatofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 8-12 ounces pasta- ( or see notes of other options) I used this Trumpet Pasta
  • 14-16 ounce block tofu ( see notes)
  • 2 tablespoons olive, more as needed
  • ¼- ½ teaspoon salt
  • ½ teaspoon fresh cracked peppercorns
  • one onion, diced
  • 4 garlic cloves, roughly chopped
  • 1 ½ 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)
  • ¼ cup water
  • ¾-1 teaspoon salt
  • ½ 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 (see notes for other options)
  • ½ teaspoon apple cider vinegar, more to taste!
  • ½ cup fresh Italian parsley, chopped, divided
PREP
15M
SODIUM
923MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.