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

Scale

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)

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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