Bolognese with tofu, white giant beans and red lentils

Ingredients for 4 servings:

• 200g tofu
• 200 g giant beans, white, cooked
• 200 g lentils, red
• 150 g tomato paste
• 100 g tomatoes, pureed
• ½ handful of oregano
• 1 handful of herbal mixture
• salt and pepper
• Paprika powder, sweet
• Paprika powder, hot
• some olive oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

three times pulse protein combined, vegan

Heat some olive oil in a pan. Crumble the tofu, season with plenty of salt, pepper, and paprika, and fry. Add the broad beans, break them up with a spatula, and mix in. Cook the lentils in salted water. I add the oregano and cook it with the beans. The lentils should break down a bit. Add the tomato paste to the tofu and beans, toast, and add just enough hot water until they reach a nice consistency. Drain the lentils and add them to the pan with the passata, stir in, and bring to a boil briefly. Stir in the mixed herbs and serve the sauce with whole-wheat spaghetti. We’ve tried many different legume-based Bolognese recipes, but this combination simply tastes the best to us. These varieties complement each other perfectly.