Tofu takes on whatever flavour you cook it with so it’s really versatile and fits with lots of recipes…including bolognese! The tofu in this recipe is shredded to give it a bit of texture too.
Tofu is low fat and high protein so it’s a healthy meat-free alternative for bolognese.
This is a really easy bolognese recipe that takes no time to make! Pairing this with a legume pasta such as red lentil or chickpea increases the total protein of the meal even further plus adds extra fibre and your total daily serve of veggies because legumes are considered a serve of veg!
RECIPE
Ingredients
- 4 garlic cloves
- 1 red onion
- 1 carrot
- 300g firm tofu
- 2 bay leaves
- 1 tbsp mixed herbs (Italian mix)
- 400g tomato passata (Mutti is the best!)
- 2 tbsp tomato paste
- around 1/2 cup veggie stock
- salt & pepper
- 250g pasta of choice (legume pasta recommended - I used this one)
Method
- Finely chop your garlic & onion then sauté lightly in your pan with extra virgin olive oil
- Grate your carrot and add it in
- Continue to sauté until the carrot has softened
- Grate your tofu and add it in with all other remaining ingredients and mix well
- Simmer while you cook your pasta
- Drain your pasta and pour into your bolognese
- Stir to combine and serve
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