Vegan Hungarian Tofu Paprikash
Full recipe at plantedandpicked.com
Utensils needed:
- 8 oz extra firm tofu (454 g)
- 1/2 tsp fine sea salt (3 ml)
- 1/4 tsp black pepper, freshly ground (1 ml)
- 2 tsp sweet Hungarian paprika (5 ml)
- 1 tsp smoked paprika (5 ml)
- 1/2 tsp cayenne pepper (3 ml)
- 1 tbsp extra virgin olive oil (15 ml)
- 2 tsp extra virgin olive oil (10 ml)
- 3/4 cup yellow onion, diced (180 ml)
- 1 cup red bell pepper, diced (240 ml)
- 1 tbsp garlic, minced (15 ml)
- 3/4 tsp fine sea salt (4 ml)
- 1/4 tsp black pepper (1 ml)
- 3 tbsp sweet Hungarian paprika (45 ml)
- 14 oz can of crushed tomatoes (400 ml)
- 2/3 cup vegetable broth (160 ml)
- 11/2 cup vegan sour cream (home-made is best )
- 1/2 cup plant-based mylk (we used soy)
- 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)
Overview
Prep Time:
1 hr 30 min