Nico's vegan Bolognese

Ingredients for 1 servings:

• 300 g tofu or smoked tofu
• 1 onion(s)
• 2 carrots
• 1 espresso (espresso lungo)
• n. B. water
• 40 g lentils, red
• 1 can tomatoes, pureed or chopped, approx. 425 ml
• 1 garlic clove(s)
• some tomato paste
• curry powder
• Paprika powder
• Herbs to taste
• oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

with tofu, also tastes good to meat fans

Finely chop the onion and carrots. Crumble the tofu with a fork or your fingers. Heat a generous amount of oil in a pan and fry the tofu until lightly browned. I usually do this for about 10-15 minutes. This is crucial for the texture. Tofu likes it hot and fatty! After about 7-8 minutes, add the onions, tomato paste, a little curry powder, and paprika seasoning and fry. Deglaze the seasoned, fried tofu with the espresso and shortly after, add the can of tomatoes. Pour water into the can and add it. Add the red lentils and carrots and let it simmer for about 15 minutes. If necessary, add a little more water to prevent it from becoming too thick. Please note the cooking time for the red lentils, which is stated on the package. After about 12 minutes, press in the garlic and season everything with herbs, paprika seasoning, salt, and pepper. You can also use bell peppers instead of carrots. The espresso can be replaced with soy sauce or vegetable broth, using one espresso cup of each. I’ve adapted this recipe over time and perfected it to my taste. It’s also enjoyed by many of my meat-eating friends. This amount is enough for about 200g of pasta.