Tokwa Bolognese

500 g spaghetti

parmesan cheesefor topping

Basil leavesfor topping

Sauce

3 tbsp olive oil

1 large white oniondiced

6 garlic clovesdiced

2 celery stalkfinely chopped

2 medium carrotsfinely diced

1 tsp rosemary

2 tsp thyme

2 tsp oregano

1 tsp smoked paprika

½ tsp nutmeg

2 tsp chili flakes

2 packs firm tofudrained well and patted dry

1 cup red wine

2 cups canned diced tomato

2 tsp sugar

saltto taste

ground black pepperto taste

Prepare tofu

Crumble tofu into fine crumbs. Set aside.

Saute aromatics

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

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

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

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