This yummy tofu bolognese sauce is so good, that in all these years I have been making it, I have not had a single meat eater reject it.
Tofu doesn’t really have a good reputation among carnivores, but if you prepare it right, it has POTENTIAL!
This recipe is simple and easy to make – but is also full of flavour. The secret of my tofu bolognese: ground paprika. Lots of ground paprika! And herbs. Lots of herbs!
For 2 good portions you’ll need:
1 small onion
1 medium sized carrot
1-2 garlic cloves
1 tablespoon coconut-oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chilli flakes
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
3 teaspoon ground paprika
1 can (400g) crushed tomatoes
Tear the tofu into 4 to 6 pieces and over the sink press each piece with your hands to get rid some of the juice. Then crumble the tofu into little pieces and put it aside.
Chop the onion into little cubes and the garlic into fine slices.
Also chop the carrot into little cubes or slices.
Heat the coconut-oil in a medium sized frying pan and add the onions, tofu, salt and pepper.
Cook until the tofu starts to get drier and the onions turn translucent.
Then add the carrots, garlic, chilli flakes, thyme, oregano, basil and stir in well.
Shortly after add the ground paprika, stir it well to make sure it mixes well with the tofu.
Add the crushed tomatoes and bring to boil while stirring constantly. Rinse the can of the tomatoes with a little water and add to the sauce.
If the sauce is too thick you can add a bit more water.
Excellent with pasta, as lasagne filling or with rice. Enjoy!