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Vegan Paprika Chickpea and Tofu Stir-Fry


A flavorful and aromatic, hungarian goulash inspired stir-fry that combines the comfort of chili and paprika-spiced chickpeas and tofu with creamy coconut milk. Serve as a main course, side dish, or wrap filling!

Cuisine: Hungarian-Inspired Vegan Fusion
Servings: 4-5

Vegan Paprika Chickpea and Tofu Stir-Fry (


  • 1 can chickpeas, drained (but not too much, just remove ⅔ of the fluid)
  • 1 cup firm (smoked) tofu, cut into small cubes
  • 2 - 3 mid-size paprika (red or yellow)
  • 3 large onions, diced
  • 6 cloves garlic, minced
  • 4 cups cooked white rice (preferably day-old rice)
  • 1 cup coconut milk
  • 2 tablespoons Curcuma
  • 2 tablespoons Chili powder or 2-3 Chilli peppers (as you like)
  • 1 cup salted & roasted peanuts
  • Salt and pepper to taste


  1. Heat a large skillet or wok over medium-high heat.
  2. Add the chickpeas, tofu, paprika, onions, and garlic. Cook for about 10-12 minutes, stirring occasionally, until the onion is translucent and the flavors are combined.
  3. Stir in the cooked rice to combine with the chickpea mixture. Cook for an additional 2-3 minutes.
  4. Pour in the coconut milk, stirring well to coat everything evenly.
  5. Reduce heat to low, add curcuma, chili and the salted & roasted peanuts, simmering for about 5-7 minutes or until the liquid has been absorbed and the flavors are richly combined.
  6. Season with salt and pepper to taste.

Tips and Variations

  • For added protein, you can add some chopped nuts (e.g., almonds, cashews) or seeds (e.g., pumpkin, sunflower) to the dish.
  • If you prefer a spicier flavor, you can increase the amount of chili or add some cayenne pepper.
  • For a creamier sauce, you can stir in some more coconut milk or try using some vegan mayonnaise or hummus.
This recipe is quite versatile and can be served as a main course, side dish, or even as a wrap filling!

Matching Wines

Gewürztraminer: A crisp and refreshing white wine with notes of green apple and citrus that complements the spicy paprika flavor.

Pinot Grigio: A light-bodied Italian white wine with flavors of peach, pear, and a hint of spice that pairs nicely with the creamy coconut milk.

Rosé: A dry rosé with strawberry and rose petal notes that adds a touch of elegance to this hearty dish.