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Drain and press the tofu to remove excess moisture. Cut it into 1-inch cubes and place it in a medium bowl. Add 1 teaspoon olive oil, ½ teaspoon smoked paprika, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Toss well until the tofu is coated evenly in the mix.
Heat a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the tofu and cook until golden brown on all sides, about 5-6 minutes. Remove the tofu and set aside.
In the same skillet, add the onion and cook until softened about 5 minutes. Then add the bell peppers and mushrooms, cooking until they soften as well. Stir in the garlic and cook for 30 seconds until fragrant.
Add the remaining smoked paprika, sweet paprika, and cayenne pepper. Stir to coat the vegetables and cook for about 1 minute, allowing the spices to become fragrant.
Stir in the tomato paste and cook for another minute. Then add the crushed tomatoes and vegetable stock. Bring to a gentle simmer and simmer for 15-20 minutes with a lid on until the sauce has thickened slightly.
Stir in the coconut cream and simmer for another minute, then add the cooked tofu back to the skillet.
Adjust the seasoning to taste and garnish with parsley. Serve your vegan tofu paprikash over pasta, rice, or mashed potatoes.