Colorful Vegan Spaghetti Bolognese
Ingredients
- 200 g firm tofu
- 1 onion
- 2 cloves of garlic
- 100 g carrots (optional)
- 100 g celery (optional)
- 2 tbsp olive oil
- 200 g tomato passata
- 200 g chopped tomatoes
- 1 tbsp tomato paste
- 2 tsp Italian seasonings
- 1 tsp raw cane sugar (to taste)
- salt, pepper
- vegetable broth (to desired consistency)
Additional components
- 250 g spaghetti (optional gluten-free)
- nutritional yeast
- fresh basil
Preparation
Peel onion, garlic, carrots and celery and cut into thin cubes
Squeeze the tofu with a kitchen towel and then crumble
Heat the olive oil in a non-stick pan or medium-sized non-stick pot and roast the tofu until golden brown
Add the onions, carrots and celery and fry until the onions are glassy
Sauté the garlic briefly for about 30 seconds
Add tomato passata, chopped tomatoes, tomato paste, Italian seasonings, sugar, salt, pepper, and vegetable broth to the pan and simmer until the sauce thickens to desired consistency
Cook spaghetti according to package instructions until al dente
Serve the bolognese sauce over the spaghetti, sprinkled with nutritional yeast and fresh basil
