Delicious Tofu Paprikash with Coconut Milk and Veggies

This Tofu Paprikash with Coconut Milk and Vegetables is a comforting vegan dish that brings together rich flavors and wholesome ingredients.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: dinner

Cuisine: Hungarian, vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tofu

1 block Firm Tofu use extra-firm for more density

For the Sauce

2 tablespoons Olive Oil or coconut oil for tropical flavor
1 large Onion yellow or sweet onion recommended
3 cloves Garlic fresh is preferable
1 can Diced Tomatoes or fresh when in season
1 can Coconut Milk full-fat for creaminess
1 tablespoon Apple Cider Vinegar or lemon juice as substitute
to taste Salt
to taste Pepper

For the Vegetables

8 ounces Mushrooms or other varieties
1 medium Red Bell Pepper can substitute with green

For Seasoning

2 tablespoons Sweet Paprika or smoked paprika for a twist

Equipment

skillet
pot

Method

Step-by-Step Instructions

Cook pasta according to package instructions.
Pat tofu dry, slice into cubes, and sear in olive oil for 4-5 minutes per side.
Sauté onion and garlic in the skillet for 2 minutes; add mushrooms and bell pepper, cooking for 6 minutes.
Add diced tomatoes and simmer for 3-4 minutes.
Stir in coconut milk and apple cider vinegar; simmer for 5 minutes and adjust seasoning.
Fold in seared tofu and let sit for 2-3 minutes to absorb flavors.
Serve Tofu Paprikash over cooked pasta, garnished with parsley and optional spinach.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 24IUVitamin C: 40mgCalcium: 15mgIron: 20mg

Notes

This dish can be customized with various seasonal vegetables and is perfect for meal prep.

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