Tofu Bolognese

Ingredients for 2 servings:

• 1 carrot(s)
• 2 stalk(s) Celery
• 1 onion(s)
• 1 garlic clove(s)
• 175 g smoked tofu
• 5 tbsp olive oil
• 1 tbsp tomato paste
• 500 g tomatoes, pureed
• 100 ml water
• 1 small roll, stale
• 3 sprigs basil
• 200g fusilli

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Vegetarian

Peel the carrot and trim the celery. Finely dice both together with the onion and garlic. Crumble the tofu with a fork. Heat 3 tablespoons of olive oil in a non-stick pan. Fry the tofu until light brown all over. Add the vegetables, onion, and garlic and fry for 3 minutes over medium heat. Add the tomato paste and fry for 1 minute. Add the passata and water. Season with salt, pepper, and a pinch of sugar. Cover and simmer for 15 minutes over low to medium heat. Meanwhile, tear the bread roll into small pieces and toast in a dry pan over low heat for 10 minutes. Drizzle with 2 tablespoons of olive oil. Pluck the basil leaves from the stems. Cook the fusilli according to the package instructions. Mix in a large bowl with the sauce. Sprinkle with the croutons and basil leaves and serve. Also ideal as a base for lasagna! Approx. 828 kcal per serving.