Vegan Bolognese with zucchini spaghetti

Ingredients for 2 servings:

• 250g tofu
• 2 onions
• 2 garlic cloves
• 6 tomatoes, dried
• ½ bunch basil
• 9 tbsp olive oil or sunflower oil
• 6 tsp heaped oregano
• 2 tbsp agave syrup
• 80 ml red wine
• 1 can tomatoes, chopped
• salt and pepper
• Vegetable stock powder
• Sugar
• 2 m.-large zucchini

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Crumble the tofu into fine crumbs. Peel and finely chop the onions and garlic cloves. Drain and finely chop the sun-dried tomatoes. Wash and finely chop the basil. Wash the zucchini and spiralize it into spaghetti using a spiralizer. Heat 6 tablespoons of oil in a pan and cook the tofu for about 5 minutes over medium heat, stirring frequently, until lightly browned. Add the onions, garlic, and oregano to the tofu and cook for another 4 minutes, seasoning with salt and pepper. Stir in the sun-dried tomatoes and agave syrup and deglaze with the red wine, then stir in the canned tomatoes. Fold in the basil, a little vegetable stock, and a pinch of sugar, and adjust the seasoning if desired. Heat the remaining oil in another large pan and cook the zucchini spaghetti for 4-5 minutes over medium heat, stirring frequently, depending on the desired consistency. Please do not add any water, otherwise the spaghetti will become mushy. Remove from the pan with a slotted spoon and let drain slightly if necessary.