Ingredients:
• 280g firm tofu, cut into cubes
• 200g tomatoes, deseeded and chopped (or use canned chopped tomatoes)
• 1 red onion, finely sliced
• 2 bell peppers (red or green), finely sliced
• 2 garlic cloves, finely chopped
• 125ml coconut cream
• 2 tbsp smoked paprika
• 1 tsp chilli flakes
• 1 tsp tomato purée
• Olive oil
• Ground black pepper
• Parsley, finely chopped (for garnish)
🍽️ serve 2
Instructions:
1. Heat some olive oil in a sauté pan over medium heat. Add the sliced onion and cook until soft.
2. Reduce the heat and add the smoked paprika to the pan. Stir well until fragrant.
3. Add the chopped tomatoes, sliced bell peppers, coconut cream, tomato purée, and chopped garlic gradually. Mix well and reduce the heat to low. Cover the pan with a lid and let it simmer for about 20 minutes.
4. While the sauce is simmering, heat some olive oil in a frying pan over medium heat. Fry the tofu cubes until they turn golden and crispy. Season with salt and ground black pepper. Set the tofu aside.
5. Return to the sauté pan and add the chilli flakes. Stir well and season with salt and ground black pepper to taste. Add the fried tofu cubes to the sauce and mix well. Turn off the heat and cover the pan with a lid for a couple of minutes before serving.
6. Serve the tofu paprikash with pasta or rice. Sprinkle some finely chopped parsley on top for garnish.
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