Tofu Bolognese

Ingredients

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  14 oz or 397g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Celery

  Raw

  4 stalk, medium or 160g

• Carrots

  Raw

  2 medium or 122g

• Salt

  Table

  1 tsp or 6g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Brown sugar

  4 tbsp or 36g

• Garlic

  Raw

  4 cloves, minced or 12g

• Basil

  Spices, dried

  2 tbsp, leaves or 4g

• Oregano

  Spices, dried

  2 tbsp, leaves or 6g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  8 cup or 1.92kg

• Pepper

  Spices, black

  1 dash or 0.1g

• Whole wheat pasta

  Dry

  8 oz or 227g

Directions

1. Grind the pressed tofu using a food processor or mash it with a fork. Set aside.
2. Heat olive oil in a large saucepan over medium-high heat. Add the finely chopped onion, diced celery, diced carrots, and salt. Cook until the vegetables begin to soften, about 15 minutes, adding more oil if necessary.
3. Add the ground tofu, soy sauce, brown sugar, minced garlic, basil, oregano, crushed red pepper flakes, and diced tomatoes to the saucepan. Bring to a boil, then simmer gently, stirring and scraping the bottom of the pan regularly, for 45 minutes.
4. Uncover and continue cooking for 30 minutes or until the sauce thickens. Season with salt and pepper to taste.
5. While the sauce finishes cooking, prepare the pasta according to the package directions.
6. Serve the tofu bolognese over the cooked pasta.