Vegan Spaghetti Sauce
Description
…as if it wasn’t hard enough to please everyone at the dinner table, let’s add tofu!
Ingredients
| 16 oz. firm tofu (450 g) |
| 1/4 cup olive oil (60 mL) |
| 1 large onion, finely chopped |
| 3 celery stalks, diced |
| 2 carrots, peeled and diced |
| 1/4 cup soy sauce (60 mL) |
| 1/4 cup packed brown sugar (or cane sugar or maple syrup) (50 g) |
| 3 cloves garlic, finely chopped |
| 3 tablespoons Italian seasoning (basil, oregano and thyme) (15 mL) |
| 1/4 to 1/2 teaspoon crushed red pepper flakes (2.5 mL) |
| 1/4 teaspoon black pepper |
| 3 cans (28 oz./796 mL) each, diced Italian tomatoes |
| 1/4 cup tomato paste (60 ml) |
| 1 jar (16,9 oz / 500 ml) roasted red peppers, drained and pureed |
| salt to taste |
Directions
- 1
- Grind tofu in a food processor or with a fork. Set aside.
- 2
- In a large saucepan, heat oil. Add onion, celery, carrots. Cook over medium-high heat until vegetables begin to soften, about 15 minutes. Add oil, if needed.
- 3
- Add tofu, soy sauce, brown sugar, garlic, Italian seasoning , crushed red peppers, black pepper, tomatoes and tomato paste and pureed roasted red peppers.
- 4
- Bring to a boil and simmer gently over low heat, stirring and scraping the bottom of the pan regularly, for 60 minutes.
- 5
- Continue cooking until sauce thickens, about 30 minutes. Season with salt and pepper to taste. Serve with your choice of pasta.
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