Tofu Bolognese - The Buddhist Chef

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Tofu Bolognese

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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.