This flavorful vegan chicken paprikash makes the perfect main course for a holiday dinner display, family meal or even afternoon snack. The generous use of paprika in this recipe is used to reinvent chicken paprikash into an Eastern-European-inspired baked tofu dish. This recipe happens to be gluten-free, easy to make, and a great example of clean eating.
This plant-based chicken recipe is my mothers. Her father and maternal grandparents emigrated from Belasus, so my mom cooked Eastern European cuisine. She became a vegetarian as a young woman before I was born, so I grew up being taught how to cook tofu–to make it flavorful! She always made this dish for Thanksgiving, which never–not even once–made me long for turkey.
Tofu is the piece de resistance for healthy cooking and eating–its high in protein, rich in iron and calcium, and totally absent of fat and cholesterol. Tofu contains very little flavor naturally, so the key to making it taste good is to go to town with the use of herbs, spices and sauces. If done right, cooked tofu can mimic any cuisine.
This post may contain affiliate links that allow us to earn a small commission at no additional cost to you.
Vegan Chicken Paprikash
- 1 block EXTRA FIRM organic tofu Wildwood & Nasoya brands in the US are the firmest
- 1/4 cup neutral oil or water for an oil-free version
- 1 Tbsp smoked ground paprika
- 1 Tbsp Braggs Liquid Aminos or soy sauce or gluten-free Tamari
- 1 tsp salt
- 1 tsp powdered garlic or 1 Tbsp freshly chopped garlic
- Place the sauce ingredients in a medium rectangular flat glass or plastic container and mix well.
- Slice the tofu into 8 even 1/2-inch slices.
- Place each slice in the container with the sauce and coat both sides.
- Place all the slices in the container, cover it, then place in the refrigerator for at least one hour (or overnight) to marinate.
- Preheat oven to 325 degrees F.
- Coat a baking sheet with cooking spray or oil or cover with parchment paper.
- Place the marinated cutlets on the baking sheet.
- Pour the excess sauce over the cutlets.
- Roast in the oven for 45 minutes.
- Using a spatula, place the cutlets on a rectangular serving tray.
- Pour the excess sauce from the baking tray on top of the cutlets.