You will love this vegan tofu Paprikash as a traditional spin on a Hungarian paprikash. Simple, delicious and full of so much flavor!
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Saucy dishes are my kind of dishes and this Hungarian vegan tofu paprikash is right up my alley.
So traditional Hungarian paprikash is not vegan. In fact it is made typically with chicken, as well as sour cream.
However, I wanted to come close to recreating the same flavors that you’d love from this dish while still make it vegan and easy and I think I did just that!
This dish pairs perfectly with our vegan cheesy bread roll though it’s not traditional.
Jump to:
Why You’ll Love This Dish
- Robust Flavors – You won’t believe the flavors that you get out of this dish
- Feeling After Eating– when you eat this meal, your body feels amazing. Not full or bloated, but satisfied and thankful
- Super saucy – this recipe was specifically designed to be extra saucy for dipping and just enjoying
🥘Recipe Ingredients
Gather your ingredients!
- Tofu– You want to use an extra firm or super firm tofu so that it holds up well without crumbling
- Coconut Cream – You want the thick part of canned coconut milk after refrigerating it overnight or now they make specific cans that say coconut cream (Target brand is our favorite).
- Spices – You specifically want to try to obtain a Hungarian sweet paprika as that is what is used in the traditional dish.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations:
- Tofu – you could sub with soy curls, chickpeas, cauliflower, mushrooms, white beans, or seitan
- Spices – you can use traditional paprika for this dish as well, but it will taste different (still good though)
- Coconut Cream – You can use another thick milk like soy milk or oat milk; however, you may need to let it simmering for longer
Step by Step Instructions for vegan Hungarian paprikash:
Step 1. Lay tofu pieces on a plate and evenly season both sides with the garlic powder, salt, and pepper.
Step 2. In a large skillet with high walls, add oil and heat over medium high heat. Add the seasoned tofu and sear for 1-2 minutes. Flip and cook the other side for additional 1-2 minutes or until lightly browned. Remove tofu to a plate.
Step 3. Cook onions and seasonings. Then add broth and stir together. Add seared tofu back to the dish, cover with some of the sauce and let cook for 30 minutes (up to an hour), basting occasionally. Remove tofu back to the plate.
Step 4. Add in coconut cream into the sauce and bring to a simmer, stirring occasionally. Simmer, uncovered, about 10 minutes. Add tofu back into the sauce and cook until heated through. Taste and adjust seasoning if needed.
Top with fresh parsley, more coconut cream and red pepper flakes if desired.
Recipe FAQs:
Yes. Sub the tofu for something like chickpeas, mushrooms, beans, or another plant based allergy friendly main.
Yes. Once cooled completely, you can store in an air tight container in the fridge for 2-3 days.
To be honest this recipe makes a lot of sauce. If you want to add another block of tofu, you’d have enough sauce to do that. Otherwise, if you truly want to double, you will want to use a larger pot and not a skillet. Cook the tofu in batches in the beginning.
We do not recommend freezing this dish.
Other Vegan Dinner Recipes to Consider:
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Vegan Tofu Paprikash
Ingredients
- 28-32 oz super firm tofu, cut into 8 squares (or desired size) [2 blocks of tofu]
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoon olive oil
- 1 large sweet onion, diced
- 4 cloves garlic, minced
- 2 tablespoon tomato paste
- 4 tablespoon all purpose flour (use gluten free if needed)
- 3 tablespoon sweet paprika
- ½ teaspoon smoked paprika
- 2 cups vegetable broth
- ½ cup coconut cream (can sub with vegan sour cream)
- ¼ cup fresh parsley
- red pepper flakes, optional
Instructions
- Lay tofu pieces on a plate and evenly season both sides with the garlic powder, salt, and pepper.
- In a large skillet with high walls, add oil and heat over medium high heat. Add the seasoned tofu and sear for 1-2 minutes. Flip and cook the other side for additional 1-2 minutes or until lightly browned. Remove tofu to a plate.
- Same skillet, reduce heat to medium low, add onions and cook for 3-4 minutes or until softened. Add garlic, tomato paste, and flour and cook, stirring, another 2-3 minutes. Add sweet and smoked paprika and stir together. Cook for 1 minute, careful not to burn. Add vegetable broth and stir together well.
- Add seared tofu back to the dish, pour some of the sauce over the tofu and then cover with a lid and let cook for 30 minutes (up to an hour), basting occasionally. Remove tofu back to the plate.
- Add in coconut cream into the sauce and bring to a simmer, stirring occasionally. Simmer, uncovered, about 10 minutes. Add tofu back into the sauce and cook until heated through. Taste and adjust seasoning if needed.
- Top with fresh parsley and red pepper flakes if desired.
Not sure if anyone has mentioned this, but step 4 doesn’t mention that the pot should be covered. I only discovered this by watching the video after most of the liquid cooked off quickly.
You’re so right! Thanks for catching.