High Protein Tofu Paprikash

Super satisfying, creamy, vegan tofu paprikash is packed with 34g of protein per serving! Simple and uses one pot only.

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Course: Main Course

Cuisine: Hungarian

Keyword: high-protein, plant-based, plant-based protein, plant-based recipes, vegan dinners, vegan fitness, vegan nutrition, vegan recipes

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings:

Calories: 275kcal

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

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.

Serving: 0.25recipe | Calories: 275kcal | Carbohydrates: 13g | Protein: 34g | Fat: 9g