Vegetarian Hungarian Paprikash

I had written another recipe for Tofu Paprikash about two months ago, but I'm not pleased with that recipe. That other recipe was more complex and difficult that I'd have liked.
It is best if you have frozen your tofu after having drained the block of excess water. This lends a chewy, meaty texture to the tofu which is of great use in various ethnic recipes. Slice your tofu into thin slices about 1/8" to 1/6" thick and about an inch in length after having cut the tofu into sections. Feel free to experiment as much as you like.
First go to your pot closet and grab a skillet or wok. Add a sufficient amount of olive oil to your cooking vessel. Make sure the heat does not exceed medium-high. Cut the onion into cubes while the oil is preheating. Add the onions to the oil and saute until browned.
Now you should add your chopped tofu to the mixture. Next you may add your paprika. Add as much paprika as you see fit. If you wish, you can also use hot paprika as well, but be warned, hot paprika can be very spicy. Stir well while cooking so that you do not burn the paprika. If you want to use garlic, you may add it now. Garlic is not required, but I like to use it. You may now add the sour cream. You can also add your veggie broth to the recipe at this point. Add pepper and more paprika. Stir well frequently and lower the heat so that the dish may simmer to thicken after about 30 - 45 minutes.
At this point you may prepare a pot of boiling water to cook your pasta or noodles in. Boil the pasta or noodles as long as indicated on the package. Drain the pasta or noodles. If so inclined, you may add margarine to the noodles but that is not entirely necessary. Prepare a bed of pasta to spoon your paprikash over. Enjoy.
You may also add green bell peppers to be sauted with the onions, but it is not essential to the recipe.