Spaghetti with vegan Bolognese

Ingredients for 4 servings:

• 300 g tofu, firm enough to slice
• olive oil
• 2 onions, red
• 1 onion(s)
• 2 cloves garlic
• 4 tbsp tomato paste
• 1 piece(s) celery, small
• 2 carrots
• 200 ml red wine
• 400 g tomatoes, from the can
• 1 bay leaf
• 6 tomatoes, or another can of tomatoes
• Thyme
• Sugar or agave syrup
• Salt
• pepper
• Balsamic vinegar
• 500g spaghetti

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Wash, peel, and cut the vegetables into small cubes. Cut the 6 tomatoes into eighths. Mash the tofu with your hands or a fork and fry slowly in plenty of olive oil in a large pan. Do not let the pan get too hot. The tofu should change color slightly and become slightly brown or yellowish. Add the onions and garlic and continue frying until the onions are translucent. Add the tomato paste to the pan. The tofu will now turn a reddish color. Add the vegetables, except for the fresh and canned tomatoes, and fry lightly. Add a little water if necessary, as no meat is being used, so the meat will not retain its juices. Deglaze with the red wine and add the canned tomatoes. Season with salt, pepper, and sugar, add the bay leaf, and simmer gently for about 5 minutes. Add the quartered tomatoes and season to taste. Finish with thyme and balsamic vinegar. Add the pasta to boiling salted water and cook according to the package instructions. Meanwhile, let the sauce simmer gently for another 10 minutes. Then it’s ready to serve.