The best veggie tofu bolognese

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. 

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my favorite veggie tofu bolognese

Creamy and hearty Tofu Bolognese.

Course Pasta Sauce

Cuisine lunch

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4 Portions

Author Kathrin

Ingredients

• 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

Instructions

• 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.

Notes

• 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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