Vegan Spaghetti Bolognese with Tofu
Ingredients
Bolognese sauce
- 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 sweetener (to taste)
- salt, pepper
- vegetable broth (to desired consistency)
Additional
- 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 and crumble it.
Heat the olive oil in a non-stick pan or 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, then add the tomato paste and tomatoes and stir.
Season the sauce with salt, pepper, Italian herbs and sweetener and simmer for 15-20 minutes over medium heat until thickened, adding vegetable broth if necessary.
Cook the spaghetti in salted water until al dente and drain.
Serve the spaghetti with the sauce and garnish with nutritional yeast and fresh basil as desired.
