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–+ servings

Tofu with Paprika and Sour Cream

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dishes, Stews, Vegetarian
Servings 4
Calories 281.97 kcal

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.
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