Tofu Bolognese
Description
There is nothing like a comforting bowl of spaghetti bolognese. Try it vegan you’ll be pleasantly surprised. Small changes make a big difference. Cut back on calories, fat, and cholesterol with this recipe for vegan bolognese.Ingredients
| 1- 16 oz (450g) block of firm tofu |
| 3 tablespoons olive oil |
| 1 large onion, finely chopped |
| 3 celery stalks, diced |
| 2 carrots peeled and diced |
| 1 teaspoon of salt |
| 1/4 cup soy sauce |
| 1/4 cup brown sugar, cane sugar or maple syrup |
| 3 cloves garlic, finely chopped |
| 2 tablespoons dried basil |
| 2 tablespoons dried oregano |
| 1/2 teaspoon crushed red pepper flakes |
| 3 cans of 28 oz (796 ml) diced Italian tomatoes (with the juice) |
| salt and pepper |
Directions
- 1
- Grind the tofu in a food processor or with a fork. Set aside.
- 2
- In a large saucepan, heat olive oil. Add onion, celery, carrots and salt. Cook over medium-high heat until vegetables begin to soften (about 15 minutes). Add oil if needed.
- 3
- Add the tofu, soy sauce, brown sugar, minced garlic, basil, oregano, crushed red peppers and tomatoes. Bring to a boil and simmer gently, stirring and scraping the bottom of the pan regularly, for 45 minutes.
- 4
- Uncover and continue cooking 30 minutes or until it thickens. Add salt and pepper to taste.
- 5
- Serve over the pasta of your choice.
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