Creamy Vegan Tofu Paprikash Skillet

Pat dry the tofu and cut into 1-inch cubes. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the tofu (14oz (400g)) and cook until golden on most sides, 6–8 minutes. Season with a pinch of salt and black pepper, then transfer to a plate.

Add the remaining 1 tbsp olive oil to the same pan. Stir in the diced onion, sliced bell pepper and sliced mushrooms (8oz (225g)). Cook over medium, stirring occasionally, until the onion softens and mushrooms release their moisture, about 6–7 minutes. Add the minced garlic and cook 30 seconds more.

Sprinkle in the sweet paprika, smoked paprika and hot paprika (if using). Stir in the tomato paste and cook 1 minute, stirring, to toast the spices and deepen the color.

Pour in the vegetable stock and tamari, along with lemon juice. Bring to a gentle simmer, scraping up any browned bits. Reduce heat to low and cook 5–7 minutes to slightly thicken.

While the sauce simmers, blend the cashews with the water until very smooth and creamy, scraping down the sides as needed.

Stir the cashew cream into the pan until the sauce turns velvety. Return the tofu and any juices to the skillet and warm through 2–3 minutes. Taste and adjust salt and pepper. Sprinkle with chopped parsley and serve.