Tofu with Creamy Turmeric Sauce
Crispy tofu in a creamy and rich turmeric sauce. made with sour cream and inspired by the Hungarian dish Paprikash, this Turmeric-ash recipe is the perfect way to fully enjoy this delicious spice. Serve with favourite carb and fresh herbs. Simply delicious!
Ingredients
- 250-300 g Pressed Tofu
- 300-350 ml Sour Cream
- 400 ml Vegetable Stock
- 2 tbsp Tomato Puree
- 1 tbsp Ground Turmeric
- 2 tsp Paprika
- 1 tsp Hot Chilli Powder
- 1 large Onion
- 1 larged Red Bell Pepper
- 2 Cloves Garlic
- 1 handful Small Sweet Tomatoes
- 80-100 g Mushrooms
- Freshly Chopped Parsley
- ½ Lime
- 1 tsp Honey
- 1 tbsp cornflour (or plain flour)
- Oil for frying
- Salt and Pepper to Season
Instructions
- Heat a tbsp of oil in a frying pan until hot. Dice the onions and add to the pan, along with a generous amount of salt.
- Once the onion begins to soften, finely chop or crush the garlic and add this to the onions, along with the chopped bell pepper.
- Cut the tofu into cubes or slices and toss in the cornflour and chilli powder. Heat some oil in another frying pan and once hot, add the tofu to the hot oil. Turn regularly to help the tofu crisp up evenly on all sides.
- Once the pepper begins to soften, add the tomato puree and paprika and mix evenly. Stir in the veggie stock and let simmer. Whilst this is simmering, chop up the mushrooms, parsley and tomatoes.
- Take 1 tbsp of turmeric and stir this carefully into the pot of sour cream.
- Take the simmering pan off the heat and gently stir in the turmeric sour cream. Add in the mushrooms and tomatoes and a handful of parsley. Return to the heat.
- Add the lime juice and honey and let simmer for 10 minutes.
- When the tofu looks crispy all over, add this to the other pan and stir gently.
- Sprinkle over the rest of the parsley and serve with your favourite carbohydrate. (I used pasta)