Recipe: Tofu Paprikash

INGREDIENTS

• 12 ounces pasta
• 16-ounce block extra firm tofu
• 2 tablespoons olive oil, plus more as needed
• Salt and pepper, to taste
• 1 sweet onion, diced
• 1 ½ cups cremini mushrooms, sliced 
• 1 red bell pepper, thinly sliced 
• 4 garlic cloves, roughly chopped
• 1 large tomato, diced 
• ¼ cup water
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons sweet paprika 
• 1 pinch cayenne pepper
• 14-ounce can of full-fat coconut milk
• ½ teaspoon apple cider vinegar
• ½ cup fresh Italian parsley, chopped

INSTRUCTIONS

1. Cook pasta according to package instructions. Drain and set aside. 
2. Pat tofu dry with a towel and cut into cubes. 
3. In a large skillet, heat the oil over medium heat before adding tofu. Season with salt and pepper.
4. To the same pan, add a little more oil if needed. Add the onion, mushrooms, and bell pepper, and saute until fragrant, about 6 minutes.
5. Add garlic and cook for 1 more minute. 
6. Add the tomatoes and their juices, cook 3-4 minutes. Pour in the water, season with salt, black pepper, paprika, and cayenne, stir, cover, and simmer on low for 5 minutes, adding more water if it seems dry. 
7. Once the tomatoes have broken down and the peppers are tender, stir in the coconut milk until fully incorporated. Add the vinegar and half of the parsley, and stir. 
8. Add a bit more salt, pepper, or vinegar if needed.
9. Serve over cooked pasta and garnish with the rest of your parsley.