Getting SAUCEY with this BOLOGNESE inspired vegan recipe

Mash the tofu into a crumble with a fork using a paper towel to remove excess moisture.

Saute the crumbled tofu in a non-stick pan with 2 tablespoons of chili oil over medium heat for 3 to 4 minutes.

Add 1 tablespoon of soy sauce and 1.5 tablespoons of dark soy sauce to the tofu and saute for another couple of minutes.

In a stockpot, heat 2 tablespoons of olive oil over medium heat and add the chopped red onion. Saute for 2 to 3 minutes.

Add the chopped garlic, quarter teaspoon of salt, fresh cracked pepper to taste, and 1 teaspoon of crushed pepper flakes. Saute for another 2 to 3 minutes.

Add the chopped carrots and celery to the pot and saute for 5 to 6 minutes until the vegetables get some color.

Stir in 2 tablespoons of tomato paste and saute for about 2 minutes.

Pour in 1 cup of red wine and let it cook for 2 to 3 minutes.

Add the crumbled tofu and 3 cups of tomato puree to the pot and stir well.

Cover the pot half-way and let it simmer on medium-low for 20 to 30 minutes.

Bring a pot of water to boil to cook the pasta.

Boil the pasta for about a minute less than the package instructions.

Transfer about half a cup of pasta water to the sauce and stir.

Drain the pasta and cook it in the sauce for about 1 to 2 minutes, being careful not to overcook it.

Plate the noodles and sauce, and top with fresh basil and freshly cracked pepper.

Equipment Needed

Spice Level:

Dietary