Smoky Tofu Bolognese
serves 4-6
Ingredients
1 tbsp olive oil
1 medium onion
1-2 large cloves garlic
1 courgette/zucchini
1 mushroom (35g)
85g red pepper
2 tbsp dried mixed herbs
1 tbsp + 1 tsp smoked paprika
1 tsp chilli powder
1 tsp vegetable stock powder – I used bouillon
1/2 tsp salt
black pepper to taste
1 400g tin chopped tomatoes
1 1/2 cup (375ml) passata
Method
Firstly, add the onion, garlic, courgette, mushroom and red pepper into a food processor, and blitz until finely chopped. Then, place a large wok/frying pan on a medium heat and add in the olive oil. Pour in the chopped vegetables, and fry them in the pan for 4 minutes, stirring.
Then, drain the tofu from the pack, and crumble the block into the frying pan. Next, add in the dried mixed herbs, paprika, chilli powder, vegetable stock powder, salt and pepper. Stir everything together and continue to cook for a further 3 minutes.
When this is done, add in the chopped tomatoes and passata. Stir everything together and reduce the heat slightly. Allow the sauce to simmer and heat through for around 15-20 minutes to develop its flavours.
During this time, cook your desired amount of pasta, ready to serve with the sauce. When both the pasta and the sauce are ready, remove them from the heat, drain the pasta and serve with the bolognese.
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