Tofu with Paprika and Sour Cream
Nutrition
Calories: 281.97 kcalCarbohydrates: 7.88 gProtein: 3.72 gFat: 27.27 gSaturated Fat: 16.8 gCholesterol: 60.85 mgSodium: 71.25 mgFiber: 1.66 gVitamin A: 67.16675 IUCalcium: 117.15 mgIron: 1.13 mg
Ingredients
- 2 blocks silken tofu
- 3 tbsp butter and canola oil
- 2 large onions chopped
- 2 celery ribs finely diced
- 1 tsp fennel or caraway seeds bruised
- 2 tbsp sweet paprika
- 1 tbsp flour
- Salt and freshly milled pepper
- 1 green bell pepper diced
- 2 tsp tomato paste
- 1 cup water or Basic Vegetable Stock
- 1/2 to 1 cup sour cream
Instructions
- Cut the tofu into cubes or strips and simmer them in water until firm, 4 to 5 minutes. Remove with a strainer and set aside.
- Heat the butter in a wide skillet. Add the onions, celery, and fennel seeds and cook over medium heat until golden, about 10 minutes.
- Add the paprika, flour, 1 teaspoon salt, pepper, and tomato paste. Stir well, then add the water and tofu. Bring to a boil, then lower the heat, cover, and simmer for 15 minutes.
- Remove the lid, stir in the crème fraîche, and heat through.