Vegetarian Paprikash — tofu simmered in a rich, paprika-forward sauce for a quick meat-free dinner. Vegan and gluten-free, ready in under 30 minutes.
Think of this as paprika-ish tofu — a plant-based riff on classic Hungarian chicken paprikash. The deep, smoky-sweet flavor of paprika defines the dish, and the creamy sauce clings beautifully to cubes of browned tofu.
Tofu is an affordable, versatile protein that takes on flavors easily, making it perfect for dishes like this. Crisp it up, simmer it, or bake it — it adapts. Here we brown extra-firm tofu before finishing it in a luscious paprika sauce for a comforting weeknight meal.
I prefer to keep meals mostly plant-based and more locally focused when I can. Reading books that connect food to farming and health has shaped how I shop and cook — not from fear but from wanting to know where my food comes from and support good producers.
Traditionally paprikash is served over egg noodles, but this version is equally delicious over rice, quinoa, or with fresh kale and warm gluten-free pita for dipping. The sauce is too good to leave behind, so choose something that lets you mop it up.
Vegetarian Tofu Paprikash
5 from 1 review
- Author: Emily Cooper, RDN
- Total Time: 25 mins
- Yield: 4 servings
Ingredients
- 1 teaspoon coconut oil
- 1 lb extra-firm tofu, drained and cubed
- 1 small yellow onion, chopped
- 1 tomato, chopped
- 1 ½ cups vegetable broth
- 1 tablespoon Hungarian paprika
- ½ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- 2 tablespoons gluten-free all-purpose flour
- ½ cup light coconut milk
Instructions
- Heat a large skillet over medium-high and add the coconut oil.
- Add the cubed tofu and cook until browned on all sides, about 5 minutes.
- Remove the tofu from the skillet and set aside.
- In a small bowl, whisk together the light coconut milk and gluten-free flour until smooth; set aside.
- Add the chopped onion and tomato to the skillet and cook about 3 minutes until softened.
- Pour in the vegetable broth, then stir in paprika, salt, pepper, and garlic powder.
- Whisk in the coconut milk–flour mixture and bring the sauce to a low boil, stirring to combine.
- Cook until the sauce thickens, then add the browned tofu back into the skillet and reduce heat to a gentle simmer.
- Simmer for 5 minutes to allow flavors to meld. Serve over quinoa or rice, or with pita bread and fresh vegetables for dipping.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: main dish, entree
Hover over image to pin for later!
You may also like:
Thai Collard Tofu Wraps
Mason Jar Buffalo Tofu Tacos