Tofu paprikash

Updated at: Mon, 22 Jan 2024 08:02:24 GMT

Step 1

Place the tofu on paper towels and lightly blot all sides-no need to press. Cut into ¾ inch slices, then bite-sized pieces.

Step 2

In an extra-large skillet or braiser, heat the oil over medium heat. Sprinkle salt and fresh pepper on the oil itself and swirl. Carefully add the tofu. Season the top of the tofu with a generous pinch of salt. Let it get golden without moving it (it will naturally release itself from the pan as it forms a crust). Once golden, flip, and sear the other side, letting it get deeply golden. Move the tofu over to a plate.

Step 3

To the same pan, add a little more oil if needed. Add the onion, garlic, mushrooms and bell pepper and saute until fragrant, about 6 minutes, lowering heat if need be.

Step 4

Add the tomatoes and their juices, cook 3-4 minutes. Pour in the water, season with salt, black pepper, paprika and cayenne, give a stir, cover, and simmer on low for 5 minutes; check, adding more water if it seems dry.

Step 5

Once the tomatoes have broken down and the peppers are tender, add the coconut milk, stirring to incorporate. Add the vinegar and stir.

Step 6

Taste. It should be slightly salty (pasta will soak up this salt) and slightly tangy. Adjust salt and vinegar. If you like spice, add more cayenne to taste. The flavor should be nice and bold.

Step 7

Fold in the tofu and half of the parsley. Serve this over pasta, rice, or even roasted cauliflower! I like to top my pasta with a handful of baby spinach, then spoon the creamy tofu paprikash over it

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