Eggplant Paprikash with Tofu Sour Cream
Prep time
Cook time
Total time
Two types of paprika give this dish a rich hue and flavor while the tofu sour cream adds light creaminess.
Serves: 4 servings
Tofu Sour Cream
  • 6 ounces (1/2 package) firm silken tofu
  • 1 tablespoon lemon juice
  • 1 tablespoon cashew butter
  • ¼ teaspoon salt
Eggplant Paprikash
  • 2 teaspoons olive oil
  • 1 large yellow onion, halved and cut into thin wedges
  • 3 garlic cloves, minced
  • 2½ tablespoons paprika
  • 1½ teaspoons smoked paprika
  • ¼ teaspoon crushed red pepper flakes
  • 1½ to 2 pounds eggplant (about 2 medium) cut into 1-inch cubes
  • 2 red or yellow bell peppers, cored and sliced
  • 1 14-ounce can diced tomatoes
  • 1 cup vegetable broth
  • 1 teaspoon salt, or to taste
  • 3 cups cooked rice or 8 to 12 ounces dry pasta or rice noodles, cooked
Tofu Sour Cream
  1. Put the tofu, lemon juice, cashew butter, and salt in your blender and blend until completely smooth.
  2. Scrape the mixture into a container, cover, and refrigerate until needed.
Eggplant Paprikash
  1. Heat the oil in a large skillet over medium-low heat. Add the onion and saute until it begins to brown, about 5 to 8 minutes.
  2. Add the garlic, paprika, smoked paprika, and red pepper flakes and saute for 1 minute.
  3. Add the eggplant, peppers, tomatoes, broth, and salt and stir to combine. Cover and simmer until the eggplant is tender, about 15 to 20 minutes.
  4. Taste test and add more salt, if needed. Stir in the tofu sour cream and cook for 1 minute.
  5. Serve over cooked rice or noodles.
Recipe by Go Dairy Free at