Vegan Sataraš

Wrap the tofu in kitchen towels and weigh it down for 10–15 minutes to remove excess water. Then cut it into 2 cm cubes. Sprinkle the cubes in a bowl with corn starch and a pinch of salt, and gently mix.

Heat 1 tablespoon of oil in a pan over medium-high heat. Add the tofu and cook for 8–10 minutes until golden brown and crispy on all sides. Remove the tofu from the pan and set it aside. (This step prevents the tofu from becoming "rubbery".)

Add the remaining oil to the same pan. Add the chopped onion and pepper (and mushrooms, if using). Sauté for 5–7 minutes until the vegetables soften and the onion turns translucent. Add the garlic and tomato paste and sauté for another 1 minute.

Lower the heat and stir in the sweet and smoked paprika. Stir for 30 seconds until the paprika becomes fragrant (be careful not to burn it, as it becomes bitter).

Pour in the vegetable stock. Use a wooden spoon to scrape the bottom of the pan to release the caramelized bits. Let the sauce simmer gently for 10 minutes until it thickens slightly and the flavors combine.

Lower the temperature and stir in the plant-based cream. Return the baked tofu to the sauce and cook for another 2–3 minutes until the tofu is heated through but remains firm. Season with additional salt if needed. Serve sprinkled with fresh parsley.