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Tofu – Bolognese with spaghetti

updated

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Ingredients for 1 servings:

  • 100g tofu
  • ¼ stalk(s) leek
  • ½ can tomato(s) (Pizza tomatoes)
  • 1 tsp oil
  • 5 tbsp tomato paste
  • ¼ clove(s) garlic
  • 1 tsp vegetable broth
  • salt and pepper
  • Thyme
  • basil
  • 150g spaghetti

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the spaghetti in water (al dente) until tender. Finely chop (or crumble) the tofu, as well as the leek and ¼ clove of garlic. Add 1 teaspoon of oil to a warmed pan, then add the tofu crumbs/cubes, leek, and garlic clove, and fry on all sides, stirring occasionally. Season to taste, then add half a can of diced tomatoes and let it simmer slightly. Thicken the Bolognese with tomato paste to prevent it from becoming too runny. Transfer the cooked pasta to a plate, pour the Bolognese over it, and serve sprinkled with fresh herbs, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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