Name: Vegan Hungarian Tofu Paprikash
Prep time: 90 min
Cuisine: Hungarian
Ingredients: 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)

Hungarian

Vegan

Bowl

Cutting board

Paring Knife

Slotted Spoon

Colander

Drain and press block of tofu for a minimum of 30 minutes. Remove tofu from press and dry off with a clean towel. Cut into bite-sized peices and set aside. Rather than cube it, we like to cut it into about 1/2&quot; thick rectangular pieces - thick Lego block size!

Mix sea salt, black pepper, Hungarian paprika, smoked paprika and cayenne pepper in a medium-sized mixing bowl and toss tofu to coat evenly.

Drizzle olive oil over seasoned tofu and sauté for 10-12 minutes in a heavy pan until surface starts to brown and remove from pan.

Sauté onion, red bell pepper and garlic with fine sea salt in olive oil over medium heat in the same pot used for the tofu, until tender and translucent (approximately 5 to 7 minutes)

Add black pepper and Hungarian paprika and continue to sauté for an additional 1 to 2 minutes until fragrant and then add the crushed tomatoes and vegetable broth, stirring to combine. Cook for approximately 15 minutes to develop flavours.

Add vegan sour cream and stir to incorporate. We add just enough plant-based mylk to give the paprikas a stew like consistency, not too thick and not too runny! The half cup in the recipe is usually the right amount, but adjust as necessary.

Add the prepared tofu to the pot and reduce heat to low to keep warm while you make the nokedli.

Bring a large pot of generously salted water to a gentle boil.

Combine flour, egg replacer and salt in a large mixing bowl and slowly add the warm water while mixing to form a smooth wet dough with a consistency about half-way between that of pancake batter and bread dough. Add additional water if the dough is too thick and a little flour if it is too runny.

Place some of the dough on a small wet cutting board and use a paring knife to scrape off small strips into the gently boiling water. After the nokedli rise to the surface, they only need about about a minute to fully cook and they can be removed with a slotted spoon or a strainer and placed in in a colander to drain. Continue in batches until all of the nokedli have been prepared.

Place the nokedli in a serving bowl and spoon just a little of the paprikas sauce over and mix to prevent the nokedli from sticking.

Serve the paprikash over or beside the nokedli and garnish with fresh parsley, thyme (optional)

Vegan Hungarian Tofu Paprikash

Utensils needed:

Overview

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