Sultry Smokey Paprika Fix: Roasted Potatoes and Sweet Peppers, Paprika Tofu Steaks


I confess.  I am on a smoked paprika binge (I’m sure we all go through a phase where we MUST add a certain spice!) and it’s evident in my sultry smoked paprika roasted potatoes with sweet peppers & paprika tofu steaks!

Ingredients (serves 2):

  • Roasted potatoes with sweet peppers:
    • 2 1/2 lbs potatoes (pictured are baby red), washed & cubed
    • 2 bell peppers, diced
    • 3 teaspoons smoked paprika
    • 2 garlic cloves, minced
    • Salt & pepper to taste
    • 1 Tablespoon extra virgin olive oil
  • 1 package extra firm organic tofu, such as Nasoya’s Sprouted Super Firm Tofu, drained, sliced 1/2 inch thick (or to your preference)
  • 2 teaspoons smoked paprika
  • 1 Tablespoon cooking oil (I use organic grape seed oil)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt & pepper to taste
  • Organic baby green salad:
    • 10 oz baby greens, washed
    • 1 bell pepper, diced
    • 1 avocado, sliced
  • Simple Red Wine Vinegar dressing
    • 2 Tablespoons red wine vinegar
    • 1 Tablespoon extra virgin olive oil
    • 1 Tablespoon raw agave nectar
    • Salt & pepper to taste


  1. Preheat your oven to 400 degrees Fahrenheit.  Grease a 9 x 13 glass baking dish and add your cubed potatoes, diced sweet peppers, garlic, spices, and olive oil.  Toss & be sure all ingredients are evenly distributed.  Pop your dish in the oven, don’t forget to take a peak about every 15-20 minutes & stir ingredients as necessary!  They should be brown & roasted anywhere from 45-60 minutes.  Don’t burn your mouth, but you’ll want to take a bite & adjust your seasonings as necessary!roasted potatoes
  2. In your saucepan add your cooking oil and turn to medium-high heat.  Add your tofu steaks in the pan & sprinkle your spices over top.  Cook each side for about 5-7 minutes, or until golden.    Adjust seasonings as necessary.paprika tofu
  3. In a large mixing bowl, add your salad greens, diced peppers, and dressing ingredients and toss until combined.  Adjust your seasoning & top with half your avocado.  salad
  4. Enjoy eating whole!



  1. Pingback: V’Eegan Benedict «

    • eatingwhole says:

      Great question, Cathy! I use Nasoya’s Super Firm tofu – just be sure you are using either extra firm/super firm first. It’s really important to not fuss with your tofu once you place it in your pan to saute! 🙂 So, once your tofu is sizzling, leave it alone for 5-7 minutes until that side becomes golden (I know, you’ll want to peak, but it’s best for the tofu to have an even golden “skin”). When it’s time to flip, I use a large spatula (if any sides of your tofu feel “stuck” to your pan, give a little scrape until all sides come loose). Repeat the same steps for the cooking the other side. I’ve also found that using a cast iron skillet works wonders! You get a much crispier golden “skin” while still retaining the moist interior. I hope that helps! If you have any other questions I’d love to help! 🙂

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