HP - Vegan Tofu Bolognese
Servings: 2 people
Calories: 569kcal
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Ingredients
For the pasta
- 7 oz (200 g) wholegrain pasta (choose your favourite, wholegrain would be best)
- 1 tsp olive oil
For the tofu
- 7 oz (200 g) firm tofu (ideally get fresh tofu from the supermarket)
- 1 tsp olive oil
For the sauce
- 1 tsp (1 tsp) olive oil
- 1 red onion
- 2 clove garlic
- 1 can (425 g) tomatoes, diced (1 can = 14.5 oz)
- 2 tbsp tomato paste
- 1 handful basil, fresh (or 2 tbsp frozen or dry basil)
- 1 tsp oregano, dried
- 1 tsp maple syrup (or brown sugar)
- Salt and pepper to taste
Instructions
For the pasta
- Cook the pasta as instructed. Once finished, add a dash of olive oil, some salt and oregano for taste.
For the sauce
- Dice the onion and garlic into small pieces.
- Heat up oil in a pan and add the onion and garlic. Sauté for 3-4 minutes. Now pour in the chopped tomatoes, tomato paste, basil, maple syrup, salt and pepper. Let it simmer.
For the tofu
- Dice the tofu into small pieces or crumble it for a mince like effect.
- Heat up oil to medium heat in a large frying pan and add the tofu. Add some salt and let it fry for 15 min or until it’s crunchy. Make sure to stir occasionally, have patience and taste test! If you crumbled it, reduce cooking time by about 3 minutes.
- Once everything is ready, stick some pasta on your plate, pour the sauce on top and add the tofu.
- Enjoy!
Nutrition
Calories: 569kcal | Carbohydrates: 97g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Sodium: 668mg | Potassium: 878mg | Fiber: 5g | Sugar: 12g | Vitamin A: 556IU | Vitamin C: 28mg | Calcium: 273mg | Iron: 8mg