Tofu Bolognese Sauce

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Tofu Bolognese Sauce

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  • Show Name

So Many Lovely Foods

  • Show Name

So Many Lovely Foods

  • Show Date
February 5, 2022
  • Show Date
February 5, 2022
  • Cook

Nancy Manifold

  • Cook

Nancy Manifold

Description

There are many ways we show love.  One of these ways is through the food we feed ourselves, our family and our friends.  As a child, a big plate of spaghetti was one of my favorite meals.  As a parent, I have adapted this recipe to a healthy, delicious plant-based version that my children can continue to enjoy as a family favorite.  This recipe is adapted from that wonderful Canadian, The Buddhist Chef.

  • Ingredients
  • ✓ 450g silken or firm tofu, depending on how much ‘bite’ you prefer
  • ✓ 1 large onion, finely chopped
  • ✓ 3 celery stalks, diced
  • ✓ 2 carrots, peeled and diced
  • ✓ 1 teaspoon salt
  • ✓ ¼ cup soy sauce
  • ✓ ¼ cup maple syrup or brown sugar
  • ✓ 3 cloves garlic, finely chopped
  • ✓ 2 tablespoons dried basil
  • ✓ 2 tablespoons dried oregano
  • ✓ ½ teaspoon crushed red pepper flakes
  • ✓ 6x400g tins chopped tomatoes
  • ✓ Salt and pepper to taste
  • Instructions
  1. If using silken tofu, mash with a fork but leave some lumps. If using firm tofu, drain and grind in a food processor, but leave some lumps. Set aside.
  2. In a saucepan, heat ¼ cup water. Add onion, celery, carrots and salt. Cook over medium-high heat until vegetables begin to soften (about 15 minute). Add more water if needed.
  3. Add the tofu, soy sauce, maple syrup, minced garlic, basil, oregano, crushed red peppers and tomatoes. Bring to a boil, cover and simmer gently, stirring and scraping the bottom of the pan regularly, for 45 minutes.
  4. Uncover and continue cooking for 30 minutes or until it thickens. Add salt and pepper to taste.
  5. Serve over the pasta of your choice.
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