Tofu Bolognese

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12 Ingredients

Number of servings

6

450grams Macro perfectly firm tofu
1/4 cup extra virgin olive oil
1 brown onion, finely diced
3 cloves garlic, crushed
1tablespoons ground paprika
1/4 cup nutritional yeast
1/4 cup soy sauce
1/4 cup balsamic glaze
250grams cherry tomatoes
800grams crushed canned tomatoes
400grams dried spaghetti
1 bunch basil, leaves picked

Nutrition per serving

26% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Cooked in a rich, flavourful tomato sauce, this vegetarian spaghetti bolognese with crumbled tofu makes a perfect budget-friendly dinner.

Method

Step 1 of 4

Press tofu between sheets of paper towel or a clean tea towel to remove excess moisture. Crumble tofu in a medium bowl until it achieves a mince-like consistency.

Step 2 of 4

Heat oil in a large frying pan over low heat. Add onion, garlic, paprika and 2 tbs yeast and cook for 5 minutes. Stir in soy and glaze, then add tofu and stir well to coat. Cook for a further 5 minutes or until tofu is lightly browned.

Step 3 of 4

Add cherry tomatoes and canned tomatoes and bring to a simmer. Simmer for 15 minutes or until cherry tomatoes have collapsed slightly and sauce has thickened.

Step 4 of 4

Meanwhile, bring a large saucepan of water to the boil. Add pasta and cook for 8 minutes or until tender. Drain pasta and transfer to pan, stirring to combine. Season with freshly ground black pepper. Serve pasta with basil and remaining yeast.