Vegan Bolognese

Ingredients for 2 servings:

• 200g tofu
• 1 handful of cornflakes, wholegrain or spelt
• 2 tbsp oil
• 1 onion(s)
• 1 clove(s) garlic
• 1 can of tomatoes, pureed
• 250 ml vegetable stock
• 2 tbsp tomato paste
• Herbs, Italian or basil
• salt and pepper
• 3 tbsp soy sauce
• 2 tbsp olive oil
• ½ tsp mustard
• chili powder
• Paprika powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan/vegetarian Bolognese sauce with cornflakes and tofu

Put a good handful of cornflakes on a deep plate and roughly mash them with a fork. Add the tofu and mash it with a fork. There shouldn’t be any large pieces left. Mix everything (the cornflakes and tofu crumbs) together and season with pepper and salt. Now add a little oil (I use rapeseed oil) to a non-stick pan and add the tofu mixture. Fry everything until crispy. Since this takes a while, you can finely dice the onion and garlic in the meantime. Once the tofu mixture is crispy and browned, add the diced onion and garlic. Sauté everything and then deglaze with the stock. Now add the canned tomatoes, the herbs and about 2 tablespoons of tomato paste. Simmer everything until the desired consistency is reached. Tips: The tofu and cornflakes mixture can also be marinated BEFORE frying. My marinade is as follows: Mix together 3 tablespoons of soy sauce, 2 tablespoons of olive oil, and 1/2 teaspoon of mustard and pour over the tofu mixture. If you like it spicy, you can season the sauce with chili and paprika powder. If you don’t have whole-grain or spelt cornflakes, you can also use regular cornflakes.