Spaghetti bolognese with a twist
Few pasta dishes are as appreciated as a good bolognese, often it’s one of the dishes that children really enjoy and most of us have memories of it from our childhood. The fact that it is a popular dish among children doesn’t mean that it’s not as appreciated by adults, and this one is undoubtedly appreciated by me.
I’ve done bolognese with quorn, soy, lentils and beans and found them to be quite okay, some even good, but the truth is that none of them have been even near as good as this one. Since the tofu itself is quite tasteless and in my opinion boring, I haven’t used tofu in my cooking for a very long time, but the more I learn to use it and get familiar with the mindset of how to prepare the tofu the more I find myself liking it.
A pasta dish for every day
A vegan, tofu based bolognese is both easy to make and relatively cheap and is just as good to cook for the whole family that it is to cook for just yourself. A bonus is that it tastes just as delicious the day after and therefore is great to have for lunch the following day.
Pasta is a go-to dish when I want something delicious and easy to make for dinner. Some other pasta dishes I make from time to time as a creamy avocado pasta and sometimes a tomato pasta with cashews. They are both super easy to make and are both tasty and keeps you full the whole day.
Alternative for the tofu
But, back to the bolognese. This one is, as I said, made on tofu, but if you for some reason can’t or do not want to eat tofu or soy products, you can replace it with seitan, beans, quorn or anything else you prefer to use instead of tofu. Simply experiment until you find the best alternative for you!
- 1 onion
- 200 g tofu
- 200 g cherry tomatoes
- 400 g crushed tomatoes I used tomatoes flavored with basil
- 1 garlic clove
- 1 vegetable broth
- 1/2 pot of basil
- 1 carrot shredded
- 1/2 chili
- salt and pepper
- tomato puree
Squeeze the liquid out of the tofu and mash it to a grainy mass. Fry in oil until golden brown.
Chop the onion and garlic.
Fry with the tofu until the onion has softened.
Add the tomato puree, shredded carrot, chili, basil, broth and crushed tomatoes and boil for 15 minutes.
Cook the pasta as instructed on the package.
Add tho tomatoes and boil for another couple of minutes.
Serve with fresh basil and top with vegan cheese.