Tofu Bolognese
Ingredients (serves 6)
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 red (or other color) pepper, diced
– 1 block 400g organic tofu, rinsed and patted dry
– 700ml tomato sauce
– 3 Tablespoons extra virgin olive oil
– 1 teaspoon dried oregano
– 1 teaspoon dried basil (or use a handful fresh)
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 3 Tablespoons Tamari sauce
– fresh oregano
– pink Himalayan salts (or sea salt) and freshly ground black pepper, to taste
Heat the olive oil and sauté the onions with the garlic until the onions become translucent. Add in the peppers and cook for a few minutes, until the peppers start to soften. Crumble in the tofu, add in the seasonings and stir to coat the tofu well. If it starts to stick to the bottom of the pan, do not worry, just add in the tomato sauce and deglaze the pan. Season with the sea salt and pepper and add in the fresh oregano. Stir well, cover, and simmer for a few minutes, until the sauce comes together (if the tomato sauce you used is more watery you may want to simmer uncovered, for a little while longer, for the sauce to thicken; if the tomato sauce used is thicker, like the one I have used, you only need to cook for about 3-5 minutes since the time of adding the tomato sauce). Serve with your favorite pasta or use in other recipes requiring similar sauces. Enjoy!
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