Sauce Bolognese

Serves 4:


•500g tofu, plain
•3 tbsp. soy sauce
•½ tbsp. smoked paprika (or ¼ tsp. liquid smoke)
•½ tsp. garlic powder
•2-3 tbsp. olive oil
•2 medium onion, chopped
•2 carrots, peeled and diced
•2 garlic cloves, minced
•200ml red wine
•1 can (500g) chopped tomatoes
•1/2 can water
•4 tbsp. tomato paste
•2 bay leaves
•1 handful parsley, chopped
•1 handful oregano, chopped
•½ handful basil, chopped
•2 tbsp. rosemary
•Salt and pepper to taste


Tofu Crumbles:
•Preheat your oven to 200°C (390°F)
•Mix soy sauce, smoked paprika (or liquid smoke) and garlic powder together in a bowl
•Open and drain the tofu (no need to press it), then break off chunks and crumble them with your fingers into the bowl. Do this with all of the tofu until you have a large bowl of crumbles
•Combine the tofu with the soy sauce mixture, making sure all of the tofu is evenly coated
•Line a baking sheet with parchment paper. Spread the tofu mixture evenly on the tray. Bake for 30 min & stir the tofu every now and then

•In a large pot, heat the olive oil over medium heat. Add the chopped onions and carrots and sauté for about 5 minutes, until they begin to soften
•Add minced garlic and mix well, add a bit more olive oil if pan looks dry
•Deglaze with red wine and let the sauce thicken for about 2-3 minutes
•Now add a can of chopped tomatoes, water, tomato paste, bay leaves, parsley, oregano, basil, rosemary and the baked tofu crumbles
•Reduce heat to low and allow to simmer for about 20-30 minutes, making sure the consistency of the sauce is neither too thick nor too thin
•Salt and pepper to taste and serve with pasta of choice

Leave a Reply