Hungarian Tofu With Noodles

I adapted this from a recipe I saw on The Polymath Chronicles for Hungarian Chicken. I sized it down for 2 big servings or 3 small servings, and made it vegetarian-friendly (it originally called for 4 chicken breasts to serve 4-6), and wanted to use up some leftover cabbage from making Hungarian noodles...and made it authentic with liberal use of paprika. You can easily make this vegan by using egg-free noodles or pasta. Prep time includes noodle cooking time.

• Ready In: 1 hr 20 mins
• Serves: 2-3
• Yields: 2-3

Ingredients

• 2  cups  egg noodles, dry
• 1 (16 ounce) package tofu, drained
• 1  large Spanish onion, chopped (the yellow kind)
• 1  cup green cabbage (approx)
• 2  tablespoons olive oil
• 1 (8 ounce) can tomato sauce
•  water (see directions)
• 1  teaspoon paprika (smoked for extra zing!)

Directions

1. Boil a quart of salted water and cook the noodles for 8 minutes, you don't want them too soft. Drain and set aside.
2. Cut the tofu into cubes or chunks of your liking, and drain well. Make sure all the excess water is out.
3. Heat the oil in a heavy-bottomed pot and add the onion. Saute until it starts to brown, about 10-15 minutes depending on how big you cut the pieces.
4. Add the paprika and tomato sauce, mixing well. Add the tofu and cabbage.
5. Fill the can from the sauce with water, and pour into the pot, mixing well.
6. Bring the mixture to a boil, then let simmer on low heat for about 30-45 minutes, an hour if you really want the tofu and onions completely browned. Mix with the noodles for a complete meal!