Vegan Tofu Bolognese

Ingredients for 4 servings:

• 200g tofu
• 1 onion(s)
• 2 garlic cloves
• 2 carrots
• ½ can of chickpeas, approx. 480 g each
• 1 can of chopped tomatoes, approx. 400 g each
• 250 ml tomatoes, pureed
• 100 ml water
• 1 tbsp balsamic vinegar
• 1 tbsp tomato paste
• 2 tsp basil, dried
• 1 tsp oregano, dried
• 1 tsp thyme, dried
• ½ tsp coriander powder
• ½ tsp cumin
• 2 tsp vegetable stock powder
• salt and pepper
• n. B. Oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Cut the tofu into three equal slices and gently squeeze the excess liquid with a clean kitchen towel. Then tear the tofu into pieces, lightly crumbling them. Finely chop the onion and garlic and fry them with the tofu in a little oil for a few minutes. Peel and coarsely grate the carrots. Drain and wash the chickpeas, then roughly mash them, leaving some chunks. Add all ingredients to the pot, season, and simmer on low heat for 30 minutes. Finally, season again with salt and pepper.