High Protein Tofu Paprikash
Super satisfying, creamy, vegan tofu paprikash is packed with 34 grams of protein per serving! Simple and uses one pot only.
Ingredients
Here is everything you’ll need to make this comforting, high-protein, vegan tofu paprikash:
How to Make
Start by dicing the tofu into small cubes and toss with garlic powder, salt, and black pepper. Sear tofu in a large skillet or pot at medium-high heat with the vegan butter. Then remove the tofu and set aside.
Add diced onions to the pan and cook until soft and translucent. Then, stir in minced garlic, tomato paste and flour.
After a few minutes, stir in the paprika and let the sauce cook for another 4 minutes. Then, add in the vegetable broth and cooked tofu.
Let the stew simmer for 30 minutes, stirring frequently to prevent sticking or burning. Then finally, stir in the coconut milk and simmer for 10 additional minutes. Taste and adjust seasonings if needed. Ready to serve with chopped herbs if desired!
Customizations
This recipe can be customized in several different ways to fit your needs! Hungarian paprikash is traditionally made with chicken, so feel free to use any vegan chicken substitute you’d like instead of tofu.
If you don’t like coconut flavour, you can also swap this out for vegan yogurt, vegan sour cream, cashew milk, or anything you’d like to use as the cream component.
Storage
Vegan tofu paprikash will last 5 days in the fridge stored in an airtight container. You can freeze for up to 3 months if you’d like, but the texture of the tofu may become a little spongy.
Frequently Asked Questions
100%. Just make sure you use a gluten-free flour blend instead of all-purpose flour!
Surprisingly yes! When using Big Mountain Foods soy-free tofu, the calorie content of the dish drops dramatically. A quarter of the recipe is only 275 calories, while giving you a whopping 34 grams of protein.
Definitely. Any vegan chicken substitute will work amazingly. I’d recommend using seitan for a change of texture from tofu. Click here for my Crispy Seitan Bites recipe!
Yes! Just omit butter and use a splash of water instead to fry the onions. I’d also use a non-stick pan to prevent sticking.
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High Protein Tofu Paprikash
Equipment
Ingredients
- 2 blocks Big Mountain Foods Soy-Free Tofu or substitute for regular extra firm tofu. I used the soy-free to increase the protein content.
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp vegan butter or any cooking oil
- 1 red onion, diced
- 4 cloves garlic, minced I recommend using the garlic mincer linked above to avoid having big chunks
- 2 tbsp tomato paste
- 4 tbsp all-purpose flour or gluten-free flour blend
- 4 tbsp paprika
- 2 cups vegetable broth
- 1/2 cup full fat coconut milk
- chopped herbs optional garnish
Instructions
- Dice tofu into small cubes and toss with garlic powder, salt, and black pepper.
- Heat a large pot or skillet to medium high, and add vegan butter. Add the tofu and let fry for 4-5 minutes, flipping as needed. Then remove the tofu from the pan and set aside.
- Reduce the heat to medium and add in the diced onions. Cook until soft and translucent.
- Add minced garlic, tomato paste, and flour. Stir for a few minutes, and then add in the paprika. Let cook for another 4 minutes.
- Stir in the vegetable broth, and then submerge the cooked tofu in the sauce.
- Let the stew simmer for 30 minutes, stirring every 5 minutes to prevent burning or sticking at the bottom of the pan.
- Finally, stir in the coconut milk and let it simmer for another 10 minutes. Taste and add more salt and black pepper as needed.
- Top with fresh herbs and serve! Parsley is the usual garnish, but I used a cilantro because it's what I had on hand.
