This is one of my favourite dishes that has a kind of classic status in my kitchen. I’m quite proud of it because it seems to evolve into a tastier dish with each year that passes.
So this is the latest version I have created of this vegan, gluten-free tofu bolognese. It uses some olives and dried tomatoes, which reduce the need for salt. Paprika and dried herbs are a must! But see for yourself
For 4 portions you’ll need:
1 tofu (approx. 300g), preferably firm
1 -2 carrots
2-3 garlic cloves
approx. 8 olives, pitted
approx. 5 dried tomatoes (in oil)
salt & pepper to taste
1 teaspoon chili flakes
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
3 heaped teaspoon ground paprika
1 bottle (680ml) passata
some cooking oil
Rinse the tofu and pluck into approx. 6 chunks. Squeeze out any excess fluid with your (clean) hands above the kitchen sink.
Place it on a plate and crumble it into smaller pieces.
Peel and chop the onion into fine cubes, the garlic into fine slices.
Chop the carrots and courgettes into small slices.
Finely chop the dried tomatoes and olives.
In a large frying pan, heat up some cooking oil.
Add the onion and let cook for a few minutes.
Then add the tofu and cook until dry and starting to slightly brown.
Stir in the carrots and let cook for a few more minutes.
Then add the courgettes and also cook for a few more minutes.
Then add chopped dried tomatoes, olives and chili flakes, thyme, basil, oregano. Stir well.
Stir in the garlic and let cook for a few more minutes, stirring constantly.
Sprinkle with ground paprika and stir well to mix.
Pour in the passata and stir well. Add salt and pepper to taste.
Bring to boil and then take of the heat.
Serve with pasta and sprinkle with some yummy stuff if desired 😉