Tofu Paprikash Recipe

Name: Tofu Paprikash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil; 1 large white onion, thinly sliced; 1 or 2 red bell peppers, thinly sliced; 2 celery stalks, diced; 1 garlic clove, minced or pressed; 3 tablespoons sweet paprika (more if necessary); 1 teaspoon each: ground caraway seeds, dried bay leaves, dried marjoram, chili powder; 1 tablespoon flour; 2 cups vegetable stock (may need more); salt and pepper to taste; 12 ounces extra-firm tofu, drained between towels and cubed

Servings: persons

1 tablespoon oil
1 large white onion, thinly sliced
1 or 2 red bell peppers, thinly sliced
2 celery stalks, diced
1 garlic clove, minced or pressed
3 tablespoons sweet paprika (more if necessary)
1 teaspoon each: ground caraway seeds, dried bay leaves, dried marjoram, chili powder
1 tablespoon flour
2 cups vegetable stock (may need more)
salt and pepper to taste
12 ounces extra-firm tofu, drained between towels and cubed

1
make the sauce: heat the oil in a saucepan. add the onion, peppers, celery, and garlic. cook over medium heat, stirring continuously until the onions begin to brown. add in the spices and flour. quickly stir to incorporate and heat for another minute. add the vegetable stock and season with salt and pepper. bring the sauce to a boil. turn down the heat and allow the sauce to a simmer for 30 minutes to 1 hour, until the sauce is thick and the veggies are very tender.
2
when the sauce is just about done, spray a skillet with oil and heat over medium-high to high. add the tofu in one layer. flip the diced pieces after about 2 minutes, until a nice brown crispy skin covers the sides. transfer into the saucepan and stir to coat. can be served with rice or a nice piece of crusty bread... whatever you've got lying around and want to use up!

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon oil, 1 large white onion, thinly sliced, 1 or 2 red bell peppers, thinly sliced, 2 celery stalks, diced, and more.

Yes, Tofu Paprikash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tofu Paprikash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions