Name: Vegan Tofu Paprikash
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Ingredients: 30 oz super firm tofu (cut into 8 squares (or desired size) [2 blocks of tofu]); 1 tsp garlic powder; 1 tsp salt; 0.5 tsp black pepper; 3 tbsp olive oil; 1 large sweet onion (diced); 4 cloves garlic (minced); 2 tbsp tomato paste; 4 tbsp all purpose flour ((use gluten free if needed)); 3 tbsp sweet paprika; 0.5 tsp smoked paprika; 2 cups vegetable broth; 0.5 cup coconut cream ((can sub with vegan sour cream)); 0.25 cup fresh parsley; null null red pepper flakes (optional)

Instructions

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1

Lay super firm tofu (30 oz) on a plate and evenly season both sides with the garlic powder (1 tsp), salt (1 tsp), and black pepper (0.5 tsp).
2

In a large skillet with high walls, add olive oil (3 tbsp) and heat over medium-high heat. Add the seasoned [super firm tofu] and sear for 1-2 minutes per side until lightly browned. Remove [super firm tofu] to a plate.
3

In the same skillet, reduce heat to medium-low, add sweet onion (1 large) and cook for 3-4 minutes or until softened. Add garlic (4 cloves), tomato paste (2 tbsp), and all purpose flour (4 tbsp) and cook, stirring, another 2-3 minutes. Add sweet paprika (3 tbsp) and smoked paprika (0.5 tsp) and stir together. Cook for 1 minute, careful not to burn. Add vegetable broth (2 cups) and stir together well.
4

Add seared [super firm tofu] back to the dish, cover with some of the sauce and let cook for 30 minutes (up to an hour), basting occasionally. Remove [super firm tofu] back to the plate.
5

Add coconut cream (0.5 cup) into the sauce and bring to a simmer, stirring occasionally. Simmer, uncovered, about 10 minutes. Add [super firm tofu] back into the sauce and cook until heated through. Taste and adjust seasoning if needed.
6

Top with fresh parsley (0.25 cup) and [red pepper flakes] if desired.