Tofu & Mushroom Paprikash

Tofu & Mushroom Paprikash Recipe

By Batch Cooking Club

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 35 minutes


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


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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