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.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Press the tofu to remove excess water. Once pressed, cut it into bite-sized cubes.

Step 2

Cook the egg noodles according to the package instructions. Drain and set aside.

Step 3

Chop the onion, mince the garlic, and dice the red bell pepper.

Step 4

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.

Step 5

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onion for 3-4 minutes until softened.

Step 6

Add the garlic and red bell pepper to the skillet. Cook for another 2-3 minutes.

Step 7

Stir in the smoked paprika, sweet paprika, and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.

Step 8

Pour in the vegetable stock and soy sauce. Stir to combine, then let the sauce simmer for 5 minutes.

Step 9

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.

Step 10

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

Serving size	1341.4 grams (1341.4g)

Amount per serving	% Daily Value*
Calories	1327

Total Fat 66.10g	85%
Saturated Fat 14.60g	73%
Polyunsaturated Fat 3.50g
Cholesterol 103mg	34%
Sodium 3066mg	133%
Total Carbohydrate 128.10g	47%
Dietary Fiber 20.10g	72%
Total Sugars 27.30g
Protein 69.10g	138%

Vitamin D 0IU	1%
Calcium 844mg	65%
Iron 15mg	85%
Potassium 2362mg	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.

Source of Calories

Fat: 43.0%

Protein: 20.0%

Carbs: 37.0%