For the Bolognese sauce:
- 200 g firm tofu*
- 1 onion
- 2 cloves of garlic
- 100 g carrots (optional)
- 100 g celery (optional)
- 2 tbsp olive oil
- 200 g tomato passata **
- 200 g chopped tomatoes **
- 1 tbsp tomato paste
- 2 tsp Italian seasonings
- 1 tsp raw cane sugar
- salt and pepper to taste
- vegetable broth (to desired consistency)
- 250 g spaghetti (optionally gluten-free)
- nutritional yeast
- fresh basil
- Peel onion, garlic, carrots and celery and finely chop.
- Squeeze the tofu (this works best with a kitchen towel) and then crumble.
- Heat the olive oil in a non-stick pan or in a medium-sized, non-stick pot and cook the tofu until golden brown.
- Add the onions, carrots and celery and fry until the onions are glassy. Then sauté the garlic briefly (for about 30 seconds).
- Now add the tomato paste and tomatoes and stir. Season the sauce with salt, pepper, Italian herbs and sugar and simmer for 15-20 minutes over medium heat until the sauce is well-thickened. Add vegetable broth, if necessary.
- In the meantime, cook the spaghetti in salted water until al dente and then drain.
- Serve the spaghetti with the sauce and garnish as desired with yeast flakes and fresh basil.
- Instead of tofu you can also use soy granules / textured vegetable protein, lupine granules, seitan, green spelt, or any other ‘meat alternative’.
- Optionally, you can make the sauce using about 1 kg of fresh tomatoes instead of canned tomatoes.