Tofu Bolognese

  • W04
  • Mains
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Serves 4:

  • Sesame oil
  • 1 tbsp soy sauce / tamari
  • 2 tbsp nutritional yeast
  • ¾ tsp chilli powder
  • ½ tsp garlic powder
  • ¼ tsp smoked paprika
  • 1 block firm tofu
  • 250g passata
  • 75g wholemeal spaghetti
  • 2 courgettes
  • 8 mushrooms
  • 1 tsp balsamic vinegar

Optional:

  • 1 cup red lentils

Optional (to serve):

  1. Preheat oven to 180°C.

  2. Mix together in a large bowl:

    • 1 tbsp soy sauce / tamari
    • 2 tbsp nutritional yeast
    • ¾ tsp chilli powder
    • ½ tsp garlic powder
    • ¼ tsp smoked paprika

  3. Open and drain 1 block firm tofu (no need to press). Add to the seasoning bowl. Crumble and mix well with fingers.

  4. Line a baking sheet with parchment paper. Spread the tofu mixture evenly over the pan. Bake for 35 to 45 mins, stopping to stir the tofu every 10m. Keep an eye towards the end to avoid burning.

  5. Place 1 cup red lentils in boiling water to cook 20-30m.

  6. In the meantime, heat 500g passata, along with 1 tsp balsamic vinegar. Blend 8 mushrooms and add to sauce.

  7. Cook 75g wholemeal spaghetti according to package directions. Julienne 2 courgettes and stir fry in 2 tbsp sesame oil for 5m.

  8. Stir the tofu, lentils, spaghetti and courgette into the passata, and heat through.

  9. Top with Cashew Parmesan and serve with broccoli if using.

Modified from It Doesn't Taste Like Chicken