Eggplant Paprikash with Tofu Sour Cream

Ingredients

• 6 ounces 1/2 package firm silken tofu
• 1 tablespoon lemon juice
• 1 tablespoon cashew butter
• 1/4 teaspoon salt
• 2 teaspoons olive oil
• 1 large yellow onion (halved and cut into thin wedges)
• 3 garlic cloves (minced)
• 2 1/2 tablespoons paprika
• 1 1/2 teaspoons smoked paprika
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 to 2 pounds eggplant (about 2 medium cut into 1-inch cubes)
• 2 red or yellow bell peppers (cored and sliced)
• 1 14- ounce can diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon salt (or to taste)
• 3 cups cooked rice or 8 to 12 ounces dry pasta or rice noodles (cooked)

Instructions

1. 1

   --- Tofu Sour Cream ---

2. 2

   Put the tofu, lemon juice, cashew butter, and salt in your blender and blend until completely smooth.

3. 3

   Scrape the mixture into a container, cover, and refrigerate until needed.

4. 4

   --- Eggplant Paprikash ---

5. 5

   Heat the oil in a large skillet over medium-low heat. Add the onion and saute until it begins to brown, about 5 to 8 minutes.

6. 6

   Add the garlic, paprika, smoked paprika, and red pepper flakes and saute for 1 minute.

7. 7

   Add the eggplant, peppers, tomatoes, broth, and salt and stir to combine. Cover and simmer until the eggplant is tender, about 15 to 20 minutes.

8. 8

   Taste test and add more salt, if needed. Stir in the tofu sour cream and cook for 1 minute.

9. 9

   Serve over cooked rice or noodles.