I decided to go for comfort food this week. A nice creamy dish that make me happy and reminds me of what mom used to make. Alexandra Barnett at Taste of Home had a recipe for Paprika Pork that reminded me a lot of Chicken Paprikash. I decided to make my own take on this dish with a vegetarian and dairy free spin. I’m going to try to keep the pasta too, if I can. The one thing I noticed in the original dish is there was a lack of vegetables. I can easily add those in myself. The result will be a comfort food classic with a healthy spin.
Here are the original stats:
Here’s what I changed:
- I deleted the added salt to reduce the sodium.
- I replaced the pork with tofu to make it vegetarian
- I replaced the cream with coconut milk to make it dairy free.
- I deleted the flour and replaced with corn starch to make it gluten free.
- I added red bell pepper and carrot to increase the vitamin A and C.
- I replaced the egg noodles with brown rice to make it gluten free.
- I added some green cabbage for bulk.
- I increase the servings to lower the calories.
Here are the final stats:
Here is the final recipe:
- 1 block of extra firm tofu, pressed and cut into cubes
- 1 red bell pepper, chopped
- 1 carrot, chopped
- 1 pound green cabbage, shredded
- 1 teaspoon cornstarch
- 4 teaspoons paprika
- 1/4 teaspoon pepper
- 3/4 cup coconut milk
- 1 cup brown rice
- Minced fresh parsley
- Add the 1 cup of rice to two cups of boiling water. Turn down to a simmer, cover and cook for 45 minutes or until tender.
- In a large skillet, over medium heat; spray with cooking spray and saute vegetables until soft. Add in the tofu and cook until lightly browned, 4-5 minutes. Add in all the seasonings. and stir.
- Add coconut milk; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until milk is slightly thickened, 5-7 minutes. Add in cornstarch mixed with one tablespoon water. Simmer until thick
- Serve with rice and sprinkle with parsley.