Vegan Spaghetti Sauce - The Buddhist Chef

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Vegan Spaghetti Sauce

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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.