Vegan Hungarian Tofu Paprikash
Servings 4
Calories 633kcal
Ingredients
Tofu
- 8 oz extra firm tofu 454 g
- ½ tsp fine sea salt 3 ml
- ¼ tsp black pepper, freshly ground 1 ml
- 2 tsp sweet Hungarian paprika 5 ml
- 1 tsp smoked paprika 5 ml
- ½ tsp cayenne pepper 3 ml
- 1 tbsp extra virgin olive oil 15 ml
Paprikas
- 2 tsp extra virgin olive oil 10 ml
- ¾ cup yellow onion, diced 180 ml
- 1 cup red bell pepper, diced 240 ml
- 1 tbsp garlic, minced 15 ml
- ¾ tsp fine sea salt 4 ml
- ¼ tsp black pepper 1 ml
- 3 tbsp sweet Hungarian paprika 45 ml
- 14 oz can of crushed tomatoes 400 ml
- ⅔ cup vegetable broth 160 ml
- 1½ cup vegan sour cream home-made is best
- ½ cup plant-based mylk we used soy
Nokedli (Noodle) Dumplings
- 2 cups all-purpose flour 340 g
- 2 tsp powdered egg replacer 8 ml
- 1 tsp fine sea salt 10 ml
- 1⅓ cups warm water 300 ml
Instructions
Tofu
- Drain and press block of tofu for a minimum of 30 minutes. Remove tofu from press and dry off with a clean towel. Cut into bite-sized peices and set aside. Rather than cube it, we like to cut it into about 1/2" thick rectangular pieces - thick Lego block size!
- Mix sea salt, black pepper, Hungarian paprika, smoked paprika and cayenne pepper in a medium-sized mixing bowl and toss tofu to coat evenly.
- Drizzle olive oil over seasoned tofu and sauté for 10-12 minutes in a heavy pan until surface starts to brown and remove from pan.
Vegetables
- Sauté onion, red bell pepper and garlic with fine sea salt in olive oil over medium heat in the same pot used for the tofu, until tender and translucent (approximately 5 to 7 minutes)
- Add black pepper and Hungarian paprika and continue to sauté for an additional 1 to 2 minutes until fragrant and then add the crushed tomatoes and vegetable broth, stirring to combine. Cook for approximately 15 minutes to develop flavours.
- Add vegan sour cream and stir to incorporate. We add just enough plant-based mylk to give the paprikas a stew like consistency, not too thick and not too runny! The half cup in the recipe is usually the right amount, but adjust as necessary.
- Add the prepared tofu to the pot and reduce heat to low to keep warm while you make the nokedli.
Nokedli (Noodle) Dumplings
- Bring a large pot of generously salted water to a gentle boil.
- Combine flour, egg replacer and salt in a large mixing bowl and slowly add the warm water while mixing to form a smooth wet dough with a consistency about half-way between that of pancake batter and bread dough. Add additional water if the dough is too thick and a little flour if it is too runny.
- Place some of the dough on a small wet cutting board and use a paring knife to scrape off small strips into the gently boiling water. After the nokedli rise to the surface, they only need about about a minute to fully cook and they can be removed with a slotted spoon or a strainer and placed in in a colander to drain. Continue in batches until all of the nokedli have been prepared.
- Place the nokedli in a serving bowl and spoon just a little of the paprikas sauce over and mix to prevent the nokedli from sticking.
Serving
- Serve the paprikash over or beside the nokedli and garnish with fresh parsley, thyme (optional)
Nutrition
Calories: 633kcal | Carbohydrates: 93g | Protein: 17g | Fat: 23g | Saturated Fat: 7g | Sodium: 2070mg | Potassium: 738mg | Fiber: 7g | Sugar: 15g | Vitamin A: 4894IU | Vitamin C: 60mg | Calcium: 127mg | Iron: 7mg
