fiftysevenacademics: Tofu Paprikash or Tofu Hendl (Vegan)Serves 6-8 depending on appetiteI&rsqu

fiftysevenacademics: Tofu Paprikash or Tofu Hendl (Vegan)Serves 6-8 depending on appetiteI’ve been threatening to make a vegetarian version of our mutual friend Jonathan’s favorite Hungarian dish for days now and today I finally did it. My wife and I are vegetarians and another member of our household is allergic to dairy and eggs, plus my wife doesn’t like sour cream in any way shape or form. So, some modifications to the recipes posted by @cinemaocd and @algorizmi (X and X) were in order. After studying the aforementioned recipes, I googled additional recipes and found a really good looking one by a Hungarian YouTuber that inspired some of my method. Thanks to @dramatic-dolphin​  (X) I knew that Hungarian chicken paprikash is made with sweet paprika and even if hot paprika is added, it’s still not very hot. I ended up using the recipe from @algorizmi because it didn’t require the sour cream to be cooked in with the rest of the dish at any point because I intended to separate the pot into two batches at the last minute, one of which would receive sour cream and one of which would remain plain. My household was pleased with the results!Second photo shows prepped ingredients. Third photo shows a serving bowl of the paprikash without sour cream and a plated serving of the paprikash with sour cream over angel hair pasta.3 lbs/3 blocks of firm tofu, pressed, cubed, and air fried or pan fried till lightly golden brown1 huge onion, diced2 large red bell peppers, diced¼ c. paprika (the store didn’t have Hungarian so I made do with store-brand)2 c. water + 1 Tbs. Better Than Bouillon Veggie stock base2.5 Tbs. vegan butter2 Tbs. flourKite Hill vegan sour creamlemon juiceparsley (from my garden) for garnishPress each tofu block in a tofu press or under a bowl/pot of water in a colander for at least 15 minutes– trust me, this step makes all the difference in the world! You could skip it but you shouldn’t, so start early because prepping the tofu is going to take a while. Pat dry with a clean towel then cut in cubes. Fry at 450F in an air fryer on one side for 10 min, flip then do same for 3. If you don’t have an air fryer, pan fry till lightly golden (and god rest your soul).Sautee onion in butter till soft and just starting to brown. Add paprika and flour, a couple glubs of olive oil if it seems too dry, and stir over moderate heat for a minute or two.Add water/stock by degrees, stirring till it’s smooth. The recipe suggested mushrooms as a variation. I didn’t have mushrooms plus my wife doesn’t like their texture, but I remembered I had a huge container of porcini powder so I added about a tablespoon of that for extra flavor. Stir in gently tofu and peppers, along with a hearty amount of black pepper and about 2 tsp salt and simmer for 30-45 minutes. Separate out the portion without sour cream. Let the pot cool just a tad then stir in a few dashes of lemon juice and about half the container of sour cream to the rest. Pour over noodles, garnish with parsley, and serve. (I wanted to make traditional Hungarian dumplings to serve with it but eggs seem to be a truly crucial ingredient, which our allergic family member can’t eat). So I broke up a pound of dried angel hair pasta into short lengths and served the paprikash with pasta instead.Notes: The Kite Hill vegan sour cream thinned the sauce down more than I would ideally have wanted. If I make this again I will blend a little flour in with the sour cream, thin it a bit with the sauce, then add to the pot by degrees and simmer on very low heat till it all thickens. You need to add flour to the sour cream to stabilize it so it doesn’t curdle (break) when heated through– or at least, that’s true for dairy sour cream. TBH I don’t use enough vegan sour cream to really know what its properties are. I just know a little extra flour before you heat it through won’t hurt it at all. The porcini mushroom powder probably made the sauce look less brightly red than it should be. But I did love the extra flavor. -- source link

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