Creamy Vegan Tofu Paprikash Skillet

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

Add the remaining 1 tbsp of olive oil to the same pan. Stir in the diced onion, sliced bell pepper and sliced mushrooms. Cook over medium heat, 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 soaked cashews with the ½ cup of water until very smooth and creamy, scraping down the sides as needed.

Stir the blended cashew cream into the pan until the sauce turns velvety and orange. Return the seared tofu to the skillet and warm through for 2–3 minutes. Taste and adjust salt and pepper, then sprinkle with chopped parsley to serve.