Creamy Tofu Bolognese
Serves 4
Enough for 500g pasta
Ingredients
- 1 red onion peeled
- 2 shallots peeled
- 4 carrots peeled
- 6 cloves of garlic peeled
- 2 tbsp. vegan butter
- 400 g firm tofu
- 4 tbsp. tomato paste
- 1 1/2 tbsp. dried oregano
- 1 1/2 tbsp. dried basil
- 1 tsp. smoked sweet paprika
- 1 can 400 ml plum tomatoes
- 600 ml 1 1/2 cans water
- 200 ml soy / oat cream non sweet
- salt and pepper to taste
Directions
-
Add all your veggies (onion, shallots, garlic and carrots) to a food processor and blend until finely chopped
-
Heat 2 tbsp. vegan butter in a big pot over medium-high heat
-
Add veggies and let them cook for about 3 minutes
-
Crumle in the tofu and add tomato paste, dried basil, dried oregano and smoked sweet paprika. Stir well and cook for another 2-3 minutues
-
Then, add the can of plum tomatoes, water and season with salt and pepper
-
Reduce heat to low. Cover pot with a lid and let everything simmer for about 20-25 minutes
-
Then, add soy cream and, if necesarry, more salt and pepper
-
Serve with fresh basil and Enjoy!
