Updated: Jun 23
My meatless spin on a traditional Italian sauce is so satisfying, and has a few new spices. The key is to add lots of flavor and crisp the crumbled tofu to create a savory base for the tangy tomato sauce.
1 box spaghetti, or gluten free pasta
1 onion, diced
4 cloves garlic, minced
3 Tablespoons olive oil
3 teaspoons sweet paprika
2 teaspoon ground cumin
4 Tablespoons tomato paste
¼ cup water
1 Tablespoon light brown or raw sugar
½ cup carrots, diced
½ cup celery, diced
½ cup vegetable stock
¼ cup cilantro leaves, chopped, for garnish
14 oz. firm tofu
Salt and pepper to taste
Boil a large pot of water for spaghetti. Meanwhile, prepare the tofu: Press between kitchen towels to extract the water, and then crumble into bite size pieces into a bowl. Add 1 Tablespoon of olive oil, 1 teaspoon of cumin, 1 teaspoon of red paprika and mix thoroughly.
In a medium skillet over medium heat, cook tofu until golden brown. Transfer to a plate and set aside. In the same pan over medium heat, add 2 teaspoons of olive oil , 1 teaspoon of cumin, and 2 teaspoons of paprika. Add the onions, carrot and celery, and cook until the onions are translucent. Add garlic, tomato paste, vegetable stock, sugar, and cook until sauce is thickened.
Add tofu, mix, and reduce heat to low. Add 3 teaspoons of salt, 1 Tablespoon olive oil, and spaghetti to boiling water. Cook spaghetti for 5-6 minutes or until desired tenderness. Drain spaghetti and add to bolognese sauce. Season with salt and pepper to taste. Garnish with cilantro and serve.
Beteavon and bon appetit!