Tofu Paprikash
Source: Naomi Webb, Foodwise Staff
Recipe Type: Entrees, Soups | Seasons: Autumn, Summer
The word paprika comes from the Hungarian word for “pepper” and means both the spice and the peppers themselves. Paprikash is a dish built around them—in this vegetarian version, baked tofu simmers in a creamy paprika sauce with a mix of sweet peppers, celebrating their central role in Hungarian cooking.
This recipe showcases peppers as a part of Foodwise’s Seasonal Spotlight program, which shines a light on the best produce that California farms have to offer at our farmers markets. Join us for free samples, cooking demos, and festivals to celebrate a different peak-season produce item each month. See upcoming events.
Serves 6
INGREDIENTS
2 tablespoons butter or olive oil
2 packages extra-firm tofu, pressed and cut into 2-inch cubes
2 medium yellow onions, finely chopped
4 cloves garlic, minced
4 plum tomatoes, seeded and finely chopped
2 cups mixed sweet peppers, diced (lunchbox, bell, nora, pimento)
4 tablespoons sweet paprika
2 ½ cups vegetable stock
2 teaspoons salt
1 teaspoon black pepper
3 tablespoons all-purpose flour • 1 cup sour cream • 1/3 cup heavy cream • Parsley for garnish
PREPARATION
- Preheat oven to 400°F. Toss tofu cubes in a drizzle of olive oil and season with salt and pepper. Bake for 25 minutes, flipping halfway through, until golden and slightly chewy. Set aside.
- In a heavy pot, melt butter over medium heat, add onions, and saute for 8-10 minutes until translucent. Add sweet peppers and saute for another 5 to 7 minutes. Add garlic and tomatoes and cook for 3-4 minutes more.
- Add paprika and stir to coat the vegetables. Cook for only 30 seconds, so the paprika does not burn. Add 2 cups of vegetable stock, salt, and pepper. Cook for 15 minutes to let the flavors mingle. Meanwhile, whisk together sour cream and heavy cream in a small bowl, set aside.
- In a small bowl, whisk together flour with the remaining ½ cup of stock. Add to the pot and stir well. Cook for another 5 minutes until the sauce is thickened. Remove one cup of the hot sauce and slowly add to the cream mixture, while whisking, to temper the cream. Add cream and sauce mixture to the pot and stir in tofu. Simmer for a couple of minutes, serve over rice or pasta, and garnish with some chopped parsley.
