Vegan Bolognese with Walnut Tofu Meat
Ingredients
Walnut tofu meat
- 1 1/2 cups walnuts
- 1 package extra firm tofu
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1/2 tsp ground cumin
- 1/2 tsp cayenne
- 1/2 tsp smoked paprika
- 1 tbsp nutritional yeast
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 2 tbsp tamari
- 2 tbsp tomato paste
Homemade tomato sauce
- 1 can San Marzano tomatoes
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- Pinch of cayenne (optional)
- 2 tbsp tomato paste
- Salt and pepper to taste
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 mixture.
Spread mixture on baking sheet and bake at 350°F for 35 minutes, stirring halfway through to ensure even baking.
Sauté onions until soft, then add garlic and cook briefly.
Add tomato paste and cook for 1 minute.
Add tomatoes and cayenne if using, then simmer for about 30 minutes and season with salt and pepper to taste.
Cook pasta according to package instructions.
Heat a pan with 1 tablespoon of olive oil.
Add walnut tofu meat and heat through.
Add 1-2 cups of tomato sauce, adjusting amount for desired consistency, and mix to create the bolognese.
