Bolognese sauce without meat

Ingredients for 4 servings:

• 200g tofu
• 2 m.-sized onion(s)
• 2 garlic cloves
• 500 g tomatoes, pureed
• Rapeseed oil or linseed oil
• 150 g mushrooms, fresh
• 2 carrots
• 1 vegetable stock cube
• salt and pepper
• 1 handful of fresh herbs, to taste

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

vegetarian, vegan, fresh

Heat the oil in a pan, then crumble in the tofu and fry for at least 15 minutes, stirring frequently. In the meantime, peel and wash the carrots and chop them finely with the mushrooms. Add them to the tofu and fry for another 5 minutes. Dissolve the vegetable stock cube in 250 ml of warm water and deglaze the sauce with it. Finely chop the garlic. Add the passata to the sauce and season everything with the garlic, salt, and pepper. Let the sauce simmer for another 5 minutes. In the meantime, wash the herbs and chop or finely chop them. Serve the sauce with pasta and sprinkle with the chopped herbs.