Tofu Paprikash

So yummy 😭

Creamy, comforting dish! I added chilli flakes for spicy hint. My version didn’t turn up in such a lovely red colour even if I followed the recipe but it could be photo editing.

PUL Team - Nov. 25, 2025, 10:51 p.m.

Hi hi, Caramella, so glad you enjoyed it! A little chili sounds perfect. The colour can vary a bit depending on the paprika brand and freshness, how ripe the tomato is, plus the lighting ❤️

This was easy to make and felt like delicious comfort food!

Hello, I really liked that the tofu paprikash is paired with rice. The only thing that didn't work for me was frying the tofu, so I just added it without frying it. Anyway, it tastes as good as it looks.

This was sooooo delicious! I ended up sticking the tofu in the oven instead and used brown rice. I only had smoked paprika and it was totally great with that substitute. Will definitely be making again!

PUL Team - Nov. 21, 2025, 1:07 a.m.

So happy to hear it turned out well, Rosie, and thanks for the swap ideas! Thrilled it’s one you’ll make again too ☺️

It looks on the photos like the tofu gets added during step 6 so that's what I did but I couldn't see it on the instructions.
Lovely recipe. I'm lacking my normal spice collection so I had to use a pre mixed one called 'Hickory Spice' and it worked really well although it does also have chilli flakes in the mix. The dish was really easy to prepare and the taste was great. I'm looking forward to trying it with the exact spices.

PUL Team - Nov. 15, 2025, 1:03 a.m.

Hello hello, Phillipa! Indeed, the tofu gets added in step six. We've updated the recipe accordingly 🫶 Glad the recipe was enjoyed, and hope you love it even more with the original spice mix ✨

:)

Simple, quick and delicious. The instructions doesn’t say when to add the tofu😅

PUL Team - Nov. 15, 2025, 12:57 a.m.

Thanks for the lovely review, Dalia, and for flagging the instructions! 🙌 we've updated the recipe to make it clearer ☺️

I made this tonight and it immediately became a family favorite. The flavors blend well together and we all agree that the way the tofu is prepared is excellent. I replaced the mushrooms with zucchini, since I don't like mushrooms and it worked really well. Also, I can't find vegan cooking cream here, so I mixed a little bit of vegan whipping cream with soy milk and it did the trick. Are there any other ways to replace the cooking cream that you could recommend?
Thank you for the recipe! It's definitely a keeper! 😋

PUL Team - Nov. 15, 2025, 12:47 a.m.

So glad to hear it became a family favourite, Terhi! Your swaps sound lovely as well. Other ways to replace the cooking cream could be using cashew cream blended with a little water, unsweetened oat cream if you can find it, or perhaps coconut milk (although this'll add a coconut taste). Happy cooking 🤗

Terhi - Nov. 15, 2025, 10:20 p.m.

Thank you for those suggestions. 😊

I had everything at home so I tried it right away 😊 It‘s a good recipe. Since I don’t like mushrooms I put in more bellppepper and a hand full of spinach instead. Came out in the end a little too thick and heavy for my taste. Might be due to the missing moisture from the mushrooms. Next time I will swap some of the cream for soymilk.
Thanks to the team for all my favorite recipes and the new additions every week!
PS: in step 6 I believe the addition of the tofu is missing.

PUL Team - Nov. 15, 2025, 12:42 a.m.

Heyy Chrissi, aw thanks for taking the time to try the recipe and share the swap ideas 🤗
The dish is on the creamy and heavier side, so a splash of soy milk sounds like a lovely way to lighten it up. I wonder if perhaps a larger tomato could also help. And thank you for catching the note about the tofu in step 6! We’ve updated it now :)✨