Vegan Paprikash

This vegan paprikash with tofu is an incredibly flavorful dish inspired by the traditional Hungarian paprikash. It's the very definition of plant-based comfort food and couldn't be easier to make.

Paprikash is a classic Hungarian dish that's synonymous with comfort. It's traditionally made with meat, but this vegan version brings that same heartwarming flavor while using tofu as a fantastic plant-based substitute. The rich, smoky sauce infused with paprika is absolutely amazing!

This recipe is so easy that you can whip it up on busy weeknights, and it's also the kind of dish that wins over everyone at the table.

I like to make it with a mix of bell peppers and mushrooms, but if you're not a mushroom lover, you can leave them out - it will still taste amazing!

Why you'll love this vegan paprikash

• Big flavor, minimal effort - tastes amazing but super easy to make.
• Easily customizable - add your favorite veggies or adjust the spice level.
• Plant-based, but everyone will love it - even meat-eaters will get hooked!

What you'll need

Tofu - Extra-firm tofu is your best friend here! For the best texture, make sure to press it first. It's super easy - just wrap the tofu in paper towels and put something heavy on top for about 15 minutes.

Olive oil - this helps us cook the veggies and tofu to perfection. You can use another oil you like; just make sure it doesn't have a strong flavor.

Onion - A regular yellow or white onion works great. Chopping it up into small pieces helps it cook faster.

Bell peppers - Use any color mix you like. You can slice them into strips or cut them into bite-sized chunks.

Mushrooms - White button or cremini mushrooms are perfect for this. They add a nice earthy flavor.

Garlic - Fresh garlic always adds the best flavor! Mince it up nice and small.

Spices - Smoked paprika adds that classic smoky paprikash flavor while sweet paprika (Hungarian is best!) adds extra layers of flavor.

If you like a little heat, add some cayenne. You can always start with a pinch and add more to taste.

Tomato paste + crushed tomatoes - Tomato paste gives the sauce a rich, deep flavor, and crushed tomatoes add a lovely texture.

Coconut cream - This makes the sauce extra creamy and delicious. Look for full-fat coconut cream and give it a good stir before adding.

If you want a lighter option, cashew cream or a bit of plant-based sour cream will also work.

How to make vegan tofu paprikash

Drain and press the tofu to remove excess moisture. Cut it into 1-inch cubes and place it in a medium bowl. Add 1 teaspoon olive oil, ½ teaspoon smoked paprika, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Toss well until the tofu is coated evenly in the mix.

Heat a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the tofu and cook until golden brown on all sides, about 5-6 minutes. Remove the tofu and set aside.

In the same skillet, add the onion and cook until softened about 5 minutes. Then add the bell peppers and mushrooms, cooking until they soften as well. Stir in the garlic and cook for 30 seconds until fragrant.

Add the remaining smoked paprika, sweet paprika, and cayenne pepper. Stir to coat the vegetables and cook for about 1 minute, allowing the spices to become fragrant.

Stir in the tomato paste and cook for another minute. Then, add the crushed tomatoes and vegetable stock. Bring to a gentle simmer and simmer for 15-20 minutes with a lid on until the sauce has thickened slightly.

Stir in the coconut cream and simmer for another minute, then add the cooked tofu back to the skillet.

Adjust the seasoning to taste and garnish with parsley. Serve your vegan tofu paprikash over pasta, rice, or mashed potatoes.

Helpful tips

• Press the tofu thoroughly. This step is key to getting the best texture! Tofu naturally holds a lot of water, so pressing it ensures the cubes crisp up nicely instead of getting soggy.
• Take the time to sear the tofu on all sides. This creates a lovely golden crust and adds extra depth of flavor to the final dish.
• Don't rush the simmer. Allowing the sauce to simmer gently allows the flavors to develop and creates a thicker, richer sauce.

Substitutions and variations

• Instead of tofu, try tempeh, chickpeas, lentils, seitan, or even cauliflower florets for a veggie-packed twist.
• Add other vegetables like zucchini, carrots, potatoes, or spinach. Adjust cooking times according to the vegetables you choose.
• Swap coconut cream for cashew cream, plant-based sour cream, or a splash of non-dairy milk for a lighter sauce.

What to serve with vegan paprikash

• Pasta: Serve your paprikash over classic egg noodles (like spaetzle) or any pasta shape you like - the sauce beautifully coats the noodles.
• Rice: Fluffy white rice or brown rice provides a perfect base for soaking up the flavorful sauce.
• Mashed potatoes: Creamy mashed potatoes make a fantastic comfort food pairing with vegan paprikash!

Leftovers and storage

• Place leftovers in an airtight container and refrigerate for up to 3-4 days.
• Reheat gently on the stovetop over medium-low heat until warmed through. You can also reheat individual portions in the microwave.
• Freeze in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

If you liked this vegan tofu paprikash, you might also like some of my other easy tofu recipes:

• Vegan Tofu Tikka Masala
• Sticky Lemon Tofu
• Pineapple Tofu Curry
• Sweet and Sour Tofu
• Easy Garlic Tofu Stir Fry

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