If you’re on the hunt for a comforting dinner that’s both hearty and packed with vibrant flavors, I absolutely love sharing this Creamy Tofu Paprikash with Pasta and Vegetables Recipe with friends. It’s one of those meals that somehow feels fancy while still being straightforward enough for a busy weeknight. The richness from the coconut milk combined with the earthy sweetness of paprika and tender vegetables makes this dish incredibly satisfying.
What makes this Creamy Tofu Paprikash with Pasta and Vegetables Recipe so special for me is how adaptable it is—you can switch up the pasta, load up on veggies, or even try it over roasted cauliflower for a low-carb twist. Whenever I make it, my family goes crazy for that luscious, cozy sauce that clings to every bite of pasta and tofu. I’m excited to walk you through this recipe, so you can whip up a batch that feels like a warm hug on a plate.
Why You’ll Love This Recipe
- Rich and Creamy Flavor: The coconut milk adds a delightful creaminess without dairy, balancing perfectly with the smoky paprika.
- Versatile Ingredients: You can tailor the veggies and pasta to whatever you have on hand, making it a pantry-friendly dinner.
- Protein-Packed Tofu: The tofu soaks up the sauce wonderfully and adds a hearty texture that’s great for vegetarians and meat-eaters alike.
- Comfort Food Made Easy: This dish comes together in under an hour with simple steps, yet delivers big on flavor and satisfaction.
Ingredients You’ll Need
These ingredients work beautifully to build layers of flavor in this Creamy Tofu Paprikash with Pasta and Vegetables Recipe. I recommend picking fresh veggies and firm tofu to get great texture and taste.
- Pasta: I like using trumpet-shaped pasta because it catches the sauce nicely, but any noodle you love will do.
- Firm Tofu: Make sure it’s pressed lightly with paper towels to remove excess moisture for better browning.
- Olive Oil: Use a good-quality oil for sautéing to add subtle richness.
- Salt and Pepper: Essential for seasoning each step properly to boost all the flavors.
- Onion: Diced, as it forms a sweet, flavorful base for your paprikash sauce.
- Garlic: Freshly chopped for that punch of aromatic depth.
- Mushrooms: Cremini or shiitake work great, but you can skip them if you’re not a fan and add extra bell peppers instead.
- Red Bell Pepper: Adds sweetness and color, diced or sliced thin.
- Tomato: Fresh or canned diced tomatoes with juices bring acidity and body to the sauce.
- Water: Just a splash to help the sauce simmer and meld flavors.
- Sweet Paprika: The star spice, giving the dish that signature smoky-sweet taste—avoid smoked paprika to keep it authentic.
- Cayenne Pepper: Optional, if you like a hint of heat.
- Full-fat Coconut Milk or Coconut Cream: This is what makes the sauce creamy and rich without dairy.
- Apple Cider Vinegar: Adds the perfect tang to balance the coconut’s sweetness.
- Fresh Italian Parsley: Chopped and added at the end for a fresh, herbaceous finish.
- Baby Spinach: Optional, but I love stirring this in or serving over it for added greens.
Variations
I like to mix up this Creamy Tofu Paprikash with Pasta and Vegetables Recipe depending on what’s in my fridge and the season. It’s such a flexible dish that experimenting feels rewarding!
- Mushroom-Free Version: When I make it without mushrooms, I simply add extra bell peppers or zucchini for veggies—I find it just as delicious and colorful.
- Gluten-Free Option: Swap out regular pasta for gluten-free noodles or use roasted cauliflower florets as a hearty base if you want to keep it low-carb.
- Heat Lovers’ Variation: I sometimes add extra cayenne or a pinch of smoked paprika for a spicy, smoky twist that wakes up the whole dish.
- Vegan Sour Cream Swap: While this recipe skips sour cream in favor of coconut milk, I’ve tried adding a dollop of vegan sour cream at the end for tang and creaminess—works wonderfully!
How to Make Creamy Tofu Paprikash with Pasta and Vegetables Recipe
Step 1: Sear the Tofu to Golden Perfection
Start by lightly blotting your tofu with paper towels—there’s no need for intense pressing. Then cut it into bite-sized pieces about ¾ inch thick. Heat olive oil in a large skillet over medium heat, sprinkle some salt and fresh cracked pepper right into the oil, and carefully add your tofu pieces. Resist the urge to move them around; let them brown undisturbed so they form that beautiful golden crust, which seals in flavor and keeps the pieces from sticking. Once the underside is golden, flip each piece to brown the other side. This step really makes a difference because it adds texture that contrasts perfectly with the creamy sauce later.
Step 2: Sauté the Vegetables and Build the Flavor
After you remove the tofu, add a bit more oil if the pan is dry. Toss in the diced onion, garlic, sliced mushrooms, and red bell pepper. Stir them over medium heat until they soften and become fragrant, around 6 minutes. If things start to brown too fast, lower the heat—patience here leads to a sweeter, more complex sauce.
Step 3: Simmer the Paprikash Sauce
Next, add your diced tomatoes along with their juices, cooking for 3-4 minutes until they begin breaking down. Pour in the water, season with salt, pepper, sweet paprika, and a pinch of cayenne if you like some heat. Cover and let it simmer gently for about 5 minutes, stirring occasionally and adding a little more water if it looks dry. This step melds the flavors and softens the peppers.
Step 4: Stir in Coconut Milk and Final Touches
Once the sauce looks thick and the veggies are tender, pour in the coconut milk and stir everything together. Add the apple cider vinegar and give it a taste—a slight tanginess is key to balancing the natural sweetness from the coconut. Adjust salt and vinegar to your preference, and if you want more spice, now’s the time to add extra cayenne. Finally, fold your golden tofu back into the pan along with half of the fresh parsley for a bright finish.
Step 5: Serve Over Your Favorite Base
Whether you’ve cooked pasta, rice, or roasted cauliflower, pile it on your plate and spoon the creamy tofu paprikash over the top. I love adding a handful of baby spinach on the bottom—it wilts slightly under the hot sauce and sneaks in some extra greens that no one minds. This dish is ready to enjoy as soon as it’s plated, and trust me, you’ll find yourself going back for seconds!
Pro Tips for Making Creamy Tofu Paprikash with Pasta and Vegetables Recipe
- Don’t Skip Searing the Tofu: This step seals moisture and creates a golden crust that really enhances the texture and flavor.
- Adjust Liquid as You Simmer: Keep an eye on the sauce—too thick and it can dry out, too thin and it won’t coat the noodles well.
- Use Fresh Paprika: For the best taste, fresh sweet paprika powder packs far richer flavor than older spices.
- Balance Sweetness and Acidity: The vinegar is key to cut the richness of coconut milk—you’ll want to taste and tweak so it’s never too sweet.
How to Serve Creamy Tofu Paprikash with Pasta and Vegetables Recipe
Garnishes
I usually sprinkle a bit more fresh chopped parsley on top before serving because it adds that lovely fresh pop and bright green color. Sometimes, I’ll add a squeeze of fresh lemon juice for extra zing or a few red pepper flakes if we’re in the mood for a little extra heat.
Side Dishes
My favorite sides for this dish include a simple green salad with a tangy vinaigrette or roasted root vegetables when it’s chilly outside. A crusty loaf of bread also pairs nicely for soaking up any extra sauce on the plate.
Creative Ways to Present
For special occasions, I like to plate this Creamy Tofu Paprikash with Pasta and Vegetables Recipe in individual shallow bowls topped with microgreens and a little drizzle of extra virgin olive oil. Serving with brightly colored roasted veggies on the side creates a restaurant-style vibe that impresses guests without extra fuss.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge for up to 3 days. When I store it this way, the tofu absorbs even more of the sauce overnight, which deepens the flavor. Just make sure to cool the dish before sealing and refrigerating.
Freezing
This recipe freezes well! I portion the paprikash and tofu separate from the pasta or cauliflower base to keep textures intact. When frozen, it lasts about 2 months. Thaw completely overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often to prevent sticking. You may want to add a splash of water or coconut milk to loosen the sauce back up. It’s just as tasty the next day and perfect for a quick lunch.
FAQs
-
Can I use other types of tofu for this recipe?
For the best texture, firm or extra-firm tofu is ideal because it holds its shape during cooking and creates that lovely golden crust. Silken tofu won’t work as well here since it’s too delicate and will break apart.
-
Is coconut milk the only option for the creamy sauce?
Coconut milk gives the best richness and slight sweetness that balances the paprika and vinegar beautifully. However, you can experiment with cashew cream or vegan sour cream alternatives if you prefer a less coconut-forward flavor.
-
What pasta pairs best with Creamy Tofu Paprikash with Pasta and Vegetables Recipe?
I love trumpet pasta or short tubular shapes because the sauce clings inside them, but penne, rigatoni, or even egg noodles work wonderfully. Feel free to choose your favorite pasta shape!
-
Can I make this recipe gluten-free?
Absolutely! Use gluten-free pasta or swap the pasta for roasted cauliflower florets or rice to keep it gluten-free without sacrificing flavor or texture.
-
How spicy should I make the dish?
I recommend starting with just a pinch of cayenne for a mild warmth, then adjusting to your taste. You can always add more if you like it spicy; the creamy coconut milk balances the heat nicely.
Final Thoughts
This Creamy Tofu Paprikash with Pasta and Vegetables Recipe has been one of my go-to meals whenever I want something comforting that feels a bit special without a ton of fuss. I love how the flavors come together so effortlessly, and how flexible it is for whatever ingredients you have on hand. If you’re looking to impress your family with a delicious, cozy meal that’s both nutritious and filling, I highly recommend trying this recipe—you might just find it becomes a staple in your kitchen like it did in mine!
Print
Creamy Tofu Paprikash with Pasta and Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian-inspired
- Diet: Vegan
Description
This Tofu Paprikash recipe is a vibrant, dairy-free take on the traditional Hungarian favorite, featuring silky coconut milk and a rich blend of sweet paprika, sautéed vegetables, and tender tofu. Perfectly paired with your choice of pasta, rice, or roasted cauliflower, this dish is both comforting and full of bold, smoky flavors with a hint of tang from apple cider vinegar. Suitable for a plant-based diet, it makes an excellent family-friendly meal that’s easy to prepare and packed with hearty, wholesome ingredients.
Ingredients
Pasta
- 8-12 ounces pasta (Trumpet pasta recommended, or rice, roasted cauliflower florets)
Tofu
- 14-16 ounce block tofu (firm or extra-firm, see notes)
- 2 tablespoons olive oil, more as needed
- 1/4 – 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked peppercorns
Paprikash Sauce
- 1 onion, diced
- 4 garlic cloves, roughly chopped
- 1 1/2 cups mushrooms, sliced (cremini, button, shiitake, or omit if preferred)
- 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)
- 1/4 cup water
- 3/4 – 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons sweet paprika (or regular paprika, not smoked)
- Pinch of cayenne pepper, optional
- 14-ounce can of full-fat coconut milk or coconut cream (for a creamy texture)
- 1/2 teaspoon apple cider vinegar, more to taste
- 1/2 cup fresh Italian parsley, chopped, divided
Optional Garnishes and Serving Suggestions
- Baby spinach, a handful (for topping)
Instructions
- Prepare pasta: Begin by cooking your choice of pasta according to package instructions, or prepare rice or roasted cauliflower if preferred. Drain and set aside.
- Prepare tofu: Place tofu block on paper towels and lightly blot all sides to remove excess moisture; pressing is not necessary. Cut the tofu into ¾ inch slices, then into bite-sized cubes.
- Sear tofu: Heat olive oil in an extra-large skillet or braiser over medium heat. Sprinkle salt and cracked pepper on the heated oil and swirl to coat. Carefully add the tofu pieces in a single layer. Season the tops with a generous pinch of salt. Allow tofu to cook undisturbed until golden brown and naturally releases from the pan. Flip and sear the other side until deeply golden. Remove tofu and set aside on a plate.
- Sauté vegetables: In the same pan, add more olive oil if needed. Add diced onion, chopped garlic, sliced mushrooms, and red bell pepper. Sauté for about 6 minutes until fragrant and vegetables are tender, adjusting heat as needed to prevent burning.
- Add tomatoes and simmer: Add diced tomatoes with juices to the pan and cook for 3-4 minutes to soften. Pour in water, season with salt, black pepper, sweet paprika, and optional cayenne. Stir well, cover, and simmer on low for 5 minutes. Check consistency and add more water if the sauce begins to dry out.
- Incorporate coconut milk and vinegar: Once the tomatoes have broken down and the peppers are tender, stir in the full-fat coconut milk or cream to create a rich, creamy sauce. Add apple cider vinegar and stir thoroughly.
- Adjust seasoning and add tofu: Taste the sauce; it should have a slightly salty and tangy profile with balanced sweetness from the coconut milk. Adjust salt and vinegar as needed. For more heat, add additional cayenne pepper. Fold in the seared tofu and half of the chopped parsley gently to combine.
- Serve: Plate cooked pasta, rice, or roasted cauliflower and optionally top with a handful of baby spinach. Spoon the creamy tofu paprikash over and garnish with the remaining fresh parsley. Serve immediately for best flavor and texture.
Notes
- You can substitute the pasta with rice or roasted cauliflower florets for a lower-carb or gluten-free option.
- Firm or extra-firm tofu works best for searing to develop the crust without falling apart.
- If you prefer a non-coconut milk alternative, full-fat dairy cream or plain yogurt could be used, but this will change the recipe from vegan to vegetarian or dairy-based.
- Mushrooms are optional but add great texture and umami; feel free to add more bell peppers or other vegetables if you prefer to omit them.
- Adjust cayenne pepper according to your desired spice level, or omit for a milder dish.
- The apple cider vinegar balances the sweetness of the coconut milk — add gradually and taste as you go.
- For extra flavor, consider adding a smoked paprika if you like a smoky depth, but avoid using it as a direct substitute for sweet paprika.
Nutrition
- Serving Size: 1 cup serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 19 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 0 mg
