This recipe is based off of the Chicken Paprikash recipe Mark Chu-Carol's posted on his Good Math, Bad Math blog.
2 tablespoons olive oil
1 large onions, quartered and then sliced thin
2 cloves of garlic, finely minced
1 tablespoons Sweet hungarian paprika
1 tablespoons Hot hungarian paprika
1 bay leaves
2.5 cups vegetable stock
1 pound frozen and thawed firm tofu
1 bell pepper, diced
2 carrots, diced
1/2 cup creme fraiche or sour cream
Cooked egg noodles or spaetzle tossed with butter
Salt and pepper to taste
Saute the onions in olive oil until translucent, adding the garlic during the last minute of cooking. Meanwhile, drain the tofu and cut into bite-sized pieces. Add the paprika and bay leaves, stirring around, and then add the tofu and saute for another minute. Add the carrot, pepper and stock. Simmer for 20 minutes to let the flavors absorb into the tofu. Add creme fraiche; salt and pepper to taste. Serve over noodles.