Creamy Paprika Tofu

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:


Paprika Tofu

Serves 5

  • 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.

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