AuthorBiteSized
DifficultyBeginner
Yields1 Serving
Total Time1 hr 30 mins



Sauce

















Prepare tofu
1

Crumble tofu into fine crumbs. Set aside.

Saute aromatics
2

In a pot over medium heat, sauté the onion, garlic, celery, carrots, and mushrooms until fragrant. Add rosemary, thyme, oregano, smoked paprika, nutmeg, and chili flakes. Season with salt and pepper and cook for a few minutes.

Make sauce
3

Add the crumbled tofu and cook for a few minutes. Deglaze pan with red wine. Add the canned tomatoes and sugar and mix well. Simmer for about 25 minutes with occasional stirring.

Prepare pasta
4

While the sauce is simmering, cook the pasta according to package instructions until al dente. Drain well.

Ingredients




Sauce

















Directions

Prepare tofu
1

Crumble tofu into fine crumbs. Set aside.

Saute aromatics
2

In a pot over medium heat, sauté the onion, garlic, celery, carrots, and mushrooms until fragrant. Add rosemary, thyme, oregano, smoked paprika, nutmeg, and chili flakes. Season with salt and pepper and cook for a few minutes.

Make sauce
3

Add the crumbled tofu and cook for a few minutes. Deglaze pan with red wine. Add the canned tomatoes and sugar and mix well. Simmer for about 25 minutes with occasional stirring.

Prepare pasta
4

While the sauce is simmering, cook the pasta according to package instructions until al dente. Drain well.

Tokwa Bolognese