This post is also available in german/deutschHello! Today I serve my favorite comfort food: Veggie tofu Bolognese. So delicious and I made it a bit different this time than usual. And I have to say it tastes even better than it tasted to me anyway.
Creamy and hearty Tofu Bolognese.
- 160 g spaghetti
- ¼ celery tuber finely diced
- 1 stalk of celery finely diced
- 1 carrot finely diced
- 1 small leek 5 cm
- 2 onions
- 1-2 cloves of garlic
- 250 g crumbed tofu
- 3 tbsp tomato paste
- 400 g canned tomato
- 400 ml vegetable broth
- 2 bay leaves
- 1 small raw potato
- Oregano fresh
- rosemary fresh
Finely chop onions and garlic and sauté in a large saucepan with oil and rosemary.
Add tofu and roast until golden brown.
Add the tomato puree and vegetables and sauté for another 5 minutes.
Add vegetable stock and canned tomato.
Add bay leaves. Cook for 30 Minutes.
Finely rasp the potato and stir in the sauce.
Simmer for 15 minutes.
Cook the spaghetti according to the package instructions.
Season the sauce and serve with basil and (vegan) cheese.
- Ramin's tip: A grated potato gives the sauce binding and makes it creamier.
- You can also add vegetable zoodles to your pasta. Like zucchini or carrots
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