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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

  1. Add all your veggies (onion, shallots, garlic and carrots) to a food processor and blend until finely chopped
  2. Heat 2 tbsp. vegan butter in a big pot over medium-high heat
  3. Add veggies and let them cook for about 3 minutes
  4. 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
  5. Then, add the can of plum tomatoes, water and season with salt and pepper
  6. Reduce heat to low. Cover pot with a lid and let everything simmer for about 20-25 minutes
  7. Then, add soy cream and, if necesarry, more salt and pepper
  8. Serve with fresh basil and Enjoy!