Spaghetti Bolognese with shredded tofu
Shredded tofu Bolognese delivers everything people love about the classic dish while offering a vegetarian-friendly option that is packed with protein.
Servings: 8 portions
Ingredients
- 400 g firm tofu pressed
- 1 small onion
- 1 tbsp oregano
Tomato sauce
- 1 large onion chopped
- 3 cloves of garlic minced
- 1 tbsp vegetable oil
- 3 cans of 400g crushed tomatoes
- 100 ml red lentils
- 200 ml water
- 1 tsp salt
- 2 tbsp oregano
- 1 tsp sugar
- A pinch of white pepper
Instructions
Shredded tofu
- Press 400 g firm tofu between two paper towels.
- Shred or crumble tofu.
- Chop 1 small onion
- In a frying pan, add shredded tofu, chopped onion and 1 tbsp oregano
- Stir and fry until tofu is browning and onion is soft. The lenght depends on how much you press your tofu before, but about ten minutes.
Tomato sauce
- Chop 1 large onion and mince 3 cloves of garlic
- Fry the onion and garlic in 1 tbsp vegetable oil in a deep pot for about five minutes, until the onion is soft.
- Add 3 cans of 400g crushed tomatoes, 100 ml red lentils and 200 ml waterive a good stir.
- Add 1 tsp salt, 2 tbsp oregano, and 1 tsp sugar
- Bring the sauce to boil, then let simmer under lid 15-20 minutes.
- Taste and add salt and A pinch of white pepper as needed.
- Add tomato sauce to your fried tofu and let cook together for ten minutes.
- Serve with spaghetti or your favourite pasta shape.
Notes
Tips! If you prefer a smoother tomato sauce, once cooked, carefully pour it in to a blender and blend on high speed until reach desired consistency, before adding the sauce to the fried tofu.