Hungarian Tofu with Noodles
Savor the comforting flavors of Eastern Europe with this Hungarian Tofu with Noodles recipe—a vegetarian twist on a classic dish! Featuring crispy, golden cubes of firm tofu simmered in a rich, savory sauce infused with smoked paprika, sweet paprika, and tomato paste, this dish is a true celebration of bold Hungarian spices. Served atop tender egg noodles, it offers a satisfying blend of textures and flavors, making it perfect for an easy weeknight dinner or a cozy meal to share. The addition of sautéed onion, garlic, and red bell pepper adds a vibrant pop of color and heartiness, while the optional garnish of sour cream and fresh parsley elevates each serving with a creamy, herbaceous finish. Ready in just 40 minutes and packed with plant-based protein, this dish is sure to delight both vegetarians and omnivores alike. Keywords: Hungarian Tofu, vegetarian Hungarian recipe, tofu with paprika, vegetarian comfort food, easy tofu recipes.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 250 grams egg noodles
- 1 medium onion
- 3 cloves garlic
- 1 medium red bell pepper
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon sweet paprika
- 2 tablespoons soy sauce
- 250 ml vegetable stock
- 2 tablespoons olive oil
- 4 tablespoons sour cream (optional for garnish)
- 2 tablespoons fresh parsley (optional for garnish)
- 1 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Press the tofu to remove excess water. Once pressed, cut it into bite-sized cubes.
Cook the egg noodles according to the package instructions. Drain and set aside.
Chop the onion, mince the garlic, and dice the red bell pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cubes of tofu and cook until golden on all sides, about 6-8 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onion for 3-4 minutes until softened.
Add the garlic and red bell pepper to the skillet. Cook for another 2-3 minutes.
Stir in the smoked paprika, sweet paprika, and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.
Pour in the vegetable stock and soy sauce. Stir to combine, then let the sauce simmer for 5 minutes.
Return the tofu to the skillet and toss to coat in the sauce. Simmer for an additional 5 minutes to allow the flavors to meld. Season with black pepper and salt, adjusting to taste.
Serve the tofu mixture over the cooked egg noodles. Optionally, top with a dollop of sour cream and a sprinkle of fresh parsley for garnish.
Nutrition Facts
Calories |
1327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 3066 mg | 133% | |
| Total Carbohydrate | 128.1 g | 47% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 27.3 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 844 mg | 65% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2362 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
