Alex's vegan tofu mushroom tomato sauce

Ingredients for 4 servings:

• 6 shallots
• 1 pack of natural tofu
• 2 cloves garlic
• 250 g mushrooms (or 1 can)
• 1 can tomato sauce, sugo, natural
• 10 cherry tomatoes
• 1 tbsp ketchup
• 1 tbsp rapeseed oil for frying
• 1 tbsp tomato paste
• 1 tbsp soup powder
• 1 sprig(s) of thyme
• 1 tbsp chives finely chopped, fresh or frozen
• 1 tbsp parsley, finely chopped, fresh or frozen
• 4 tbsp cheese substitute grated, vegan cheese e.g. Wilmsburger or vegan Parmesan
• 2 small carrots
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cut the tofu into 3-4 mm pieces and fry in rapeseed oil in a pan until crispy. Stir in 1 tablespoon each of soup mix and tomato paste. Meanwhile, peel the shallots and carrot and chop finely. Peel the garlic cloves and roast the vegetables in the pan. Clean the mushrooms, slice them thinly (or drain the canned ones), and add them to the pan. After a total of 10-15 minutes, add the quartered cherry tomatoes and the tomato sauce to the pan, stir in 1 tablespoon of ketchup, and simmer. After another 10 minutes, stir in the herbs and season with pepper. Serve with pasta and garnish with grated vegan cheese.