Vegan Bolognese with Walnut Tofu Meat
Ingredients
Walnut tofu meat
- 1 1/2 cups walnuts
- 1 package extra firm tofu
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon smoked paprika
- 1 tablespoon nutritional yeast
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 2 tablespoons tamari
- 2 tablespoons tomato paste
Homemade tomato sauce
- 1 can San Marzano tomatoes
- 1/2 yellow onion
- 2 cloves garlic
- Pinch of cayenne (optional)
- 2 tablespoons tomato paste
- Salt and pepper to taste
Pasta and additions
- Pasta (amount as desired)
- 1 tablespoon olive oil (for heating)
Preparation
Crumble walnuts in food processor until pea sized.
Mash tofu with fork or hands until pea sized.
Whisk wet and dry ingredients together and combine with walnut and tofu mix.
Spread on baking sheet and bake at 350 degrees Fahrenheit for 35 minutes, stirring halfway to ensure even baking.
Sauté onions, then add garlic.
Add tomato paste and cook for 1 minute.
Add tomatoes and cayenne, then cook on simmer for approximately 30 minutes.
Cook pasta according to package instructions.
Heat a pan with 1 tablespoon of olive oil, add walnut meat just to heat through, then add 1-2 cups of tomato sauce to create the bolognese, adjusting sauce amount for desired consistency.
Tips
Use more tomato sauce for a saucier bolognese or less for a meatier texture.
