Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print
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