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Tofu Paprikash

What you need: 

1 block extra firm tofu
1 onion
1 green pepper
paprika, as much or as little as you like - hot paprika, watch out, it can be hot!
1-2 cloves of garlic minced, crushed, or chopped
generous helping of extra virgin olive oil
vegan sour cream
1 tablespoon of tomato paste
bow-tie pasta, rotini, or egg-less noodles
vegan imitation chicken, beef, or pork bouillon (optional)
vegetable broth (optional, but tastes damned good)
some water
salt and pepper to taste

What you do: 

Drain tofu for the required amount of time to squeeze out the water. Sandwich the bean curd between two cutting boards, put two large cans on the top to help with this process. This will give it a heavy chewy texture that will also feel nice and heavy when you start eating your meal.
Now grab your cooking instrument. Heat on medium high or so while cutting the onion. First peel the onion, then chop in half down the center, next cut into slices lengthwise so you have semi-circles of onion.
The pan should be hot enough to add your oil. Add as much or as little oil as you like to your pot. When the oil is heated start cutting the pepper after deseeding it. On a personal note, I tend just cut the pepper into rings and then chop them into quarter strips, that meaning I cut the rings in half, and then double them over to cut them again.
Your oil should be hot enough to saute the onions. If you wanted to add the bouillon, now would be the time. Toss in your onions, cook until translucent.
When your onions are translucent, you may then add the garlic. After a few moments add the tomato paste and paprika. Blend all the ingredients well while adding a little water to keep anything from burning. In this stage you can also add veggie broth. Throw in your chopped peppers at this point.
Go to your closet, cabinet, or pantry and grab another pot. Measure out enough pasta for the amount of people being served and boil it to the desired texture. Drain and retain until the end.
Now onto the next step. You should have prepared the tofu by thinly slicing the tofu into 1/14th inch strips widthwise, and then cut those strips into thirds widthwise. Add the tofu to the boiling or simmering mixture. Let simmer for a good while. A good while being about 15 - 25 minutes. When ready add the sour cream, cook until thickened to your liking. Some people prefer to add flour during the cooking process, others cook until the desired level of moisture. I cheat by adding flour.
Serve over pasta. Serve with bread and salad if preferable. A white wine would also go good with this meal if one is so inclined.

Preparation Time: 
about 40 minutes
Cooking Time: 


This recipe is AWESOME.  :) I never bother to freeze the tofu beforehand, and it still tastes great. The thickness is perfect, so no need to add any flour either.


Made this last night, and it was excellent.  It doesn't specify how much veggie broth to use, so i used about 2 cups of broth total.  ;)b

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