Tuesday, May 20, 2008

Paprika Stains

Last night we had Tofu Paprikash.
I guess you can call it goulash, but paprikash is so much more fun to say!!
The original recipe was here, (please ignore annoying narrowing window within which to view said recipe) but I've changed it up a bit.

Tofu Paprikash

2 onions, chopped fine
3 cloves garlic, minced
1/4 C olive oil
2 T sweet Hungarian paprika (or you can double this, we are weak)
1 small can tomato paste (approx 1/3 C)
1/4 C nutritional yeast
1 t salt
1 t pepper (again, add more to taste)
2 T brown sugar/organic grape jelly
6 C water
1 pkg extra firm tofu frozen, thawed and drained, then cubed or crumbled*
1 can chickpeas, rinsed and drained

Saute the onions until just browning, then add garlic.
Meanwhile, blend together 1 C of the water with the tomato paste, paprika, nutritional yeast, salt and sugar/jelly.
Pour blender mixture into the pot with the onions and garlic, mix well.
Add chickpeas and crumble tofu into mixture, mix well.
Add 5 C water and, covered, bring to a boil, then reduce heat to low and simmer for 1 hour, stirring and adding water to thin as needed.
Serve over white rice, or with bread or whatever.

*I go back and forth on the cubed/crumbled thing. When you freeze tofu, it gets all spongy and then when you cook it it soaks up whatever it's cooked in, which is great for marinade, but with this thicker sauce, the tofu was waterlogged, not saucy. I think it would be better just crumbled into the sauce. Or of course, you could skip it, or not freeze it and then add it cubed.

I loved this, it was so yummy! I'm always so psyched to find a saucy dish that doesn't have cheese as a main constituent. I never ate anything like this and it's a nice suprise to find out that we like paprika based dishes. Let me tell you about my camel pockets sometime.

No books, no exciting update on the fingerless mitts. Can't read, too busy knitting.