Chicken paprikash is a popular Hungarian dish that is infused with paprika. This eggplant paprikash is a vegan version that’s enriched with a homemade dairy-free tofu sour cream. I originally spotted the recipe on Fat Free Vegan by Susan Voison back in 2006 and immediately whipped it up. It was delicious! After getting permissions from Susan, I shared it here.
Over a decade has past since that initial post, so I thought it was time to retest and refresh the recipe. I ended up making a few minor changes that I hope you will find helpful! It’s the perfect plant-based main dish to enjoy as we head into the late summer. It’s a time when eggplant, tomatoes, and bell peppers really hit their prime.
Photo by nblx
Special Diet Notes: Vegan Eggplant Paprikash
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, vegan, plant-based, and vegetarian.
For nut-free eggplant paprikash, Susan recommends substituting 1 1/2 teaspoons tahini for all of the cashew butter in the tofu sour cream.
- 6 ounces (1/2 package) firm silken tofu
- 1 tablespoon lemon juice
- 1 tablespoon cashew butter
- ¼ teaspoon salt
- 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
- Put the tofu, lemon juice, cashew butter, and salt in your blender and blend until completely smooth.
- Scrape the mixture into a container, cover, and refrigerate until needed.
- 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.
- Add the garlic, paprika, smoked paprika, and red pepper flakes and saute for 1 minute.
- 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.
- Taste test and add more salt, if needed. Stir in the tofu sour cream and cook for 1 minute.
- Serve over cooked rice or noodles.