Easy Tofu Bolognese
Serves 4 persons / enough for 500g of your favorite pasta
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Serves 4
Ingredients
- 400 g Tofu pressed
- 2 tbsp. olive oil
- 2 stalks of celery finely chopped in the food processor
- 3 carrots peeled and finely chopped in the food processor
- 1 big white onion finely chopped in the food processor
- 4 cloves of garlic minced
- 800 g / 2 cans á 400g whole peeled tomatoes
- 3 tbsp. tomato paste
- 1 handful fresh parsley finely chopped
- Salt and pepper to taste
- Optional: 2 tbsp. dark soy sauce for the color
Spices:
- 2 stems of fresh rosemary
- 1 1/2 tbsp. dried oregano
- 1 tbsp. dried basil
- 1 tsp. dried thyme
- 1 tsp. dried marjoram
- 2 bay leaves
- 1 1/2 tsp. sugar if your canned tomatoes are naturally quite sweet you don’t have to add the sugar
Directions
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Preheat your oven to 220°C and line a baking sheet with parchment paper
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Evenly crumble the tofu onto the parchment paper. It’s ok if there are a few bigger chunks
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Bake the tofu crumbles in the oven for about 30-35 minutes or until they’re light brown and crisp on the outside
After ca. 30 minutes:
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Heat the olive oil in a big pot over medium heat
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Add the finely chopped carrots, onion and celery and cook everything for about 3-4 minutes, stirring occasionally
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Add minced garlic and cook for another minute
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Then, add the tofu crumbles from the oven, tomato paste, canned tomatoes (with the juice), whole stems of rosemary and all the other spices. Everything should be covered with liquid. If not – add a bit more water
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Add some salt and pepper (don’t add too much salt at first – you can always add more in the end)
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Optional: add 2 tbsp. dark soy sauce for a darker color
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Reduce heat to low and cover the pot with a lid
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Let everything simmer for about 35-40 minutes, stirring occasionally
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Season with more salt if needed
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Remove the stems of rosemary and bay leaves before serving and
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Enjoy!
