Tofu & Mushroom Paprikash

Tofu & Mushroom Paprikash Recipe

By Batch Cooking Club

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 35 minutes

Ingredients

1 14-oz package firm tofu, drained

2 Tbsp vegan butter, melted (or ¼ cup vegetable broth)

salt, to taste

2 Tbsp cornstarch

freshly ground black pepper, to taste

1 Tbsp olive oil (or ¼ cup vegetable broth)

1 yellow onion, diced

6 garlic cloves, minced

½ pound cremini mushrooms, sliced

2 Tbsp smoked paprika

¼ tsp cayenne pepper

1 15-oz can crushed tomatoes

6-oz regular or gluten free fusilli or rotini noodles

¼ vegan sour cream

½ cup chopped Italian flat-leaf parsley

Instructions

1Preheat the oven to 350°F.

2Break the tofu into bite-sized pieces. In a mixing bowl, add the tofu and toss with the melted butter, salt, pepper and cornstarch. Spread out the tofu on a baking sheet lined with parchment paper or a silpat mat. Bake for about 30 minutes until golden and crispy.

3Meanwhile, bring a pot of water to a boil and cook the noodles according to the package directions.

4In a cast iron skillet or Dutch oven, heat the olive oil or vegetable broth. Add the onion and garlic and season with salt and pepper. Cook until translucent and add the mushrooms. Season with the paprika and cayenne. Cook for about 5 minutes and add the tomatoes. Stir in a ½ cup of water and bring to a simmer. Taste the sauce and season with salt and pepper as needed. Place the baked tofu in the pan and spoon the sauce over the pieces so they are well coated.

5Drain the noodles and gently fold into the sauce. Stir in the sour cream. Garnish with the parsley to serve.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.