Tofu Style Spaghetti Bolognese

Finely chop the vegetables and mash the tofu with a fork.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Carrot (~ 3.4 oz)
• 1 Garlic clove (~ 0.1 oz)
• 3.5 oz Smoked tofu

Heat the olive oil in a non-stick frying pan over medium heat. Fry the onion, garlic, carrot, and tofu until the onions turn translucent.

• 1 tsp Olive oil

Stir in the tomato paste and red wine and let simmer for approx. 3-4 minutes.

• 1 Tbsp Tomato paste
• 3 ⁠½ Tbsp Red wine

Add the vegetable broth and spices.

• 2⁄3 cup Vegetable broth
• 1 tsp Oregano leaves, dried
• 1 tsp Nutritional yeast
• 1 Bay leaf (~ 0.1 oz)

Add the chopped tomatoes, season with salt and pepper and let simmer for approx. 15 minutes. Stir occasionally.

• 4.4 oz Tomatoes, diced, canned
• Salt
• Black pepper

Cook the spaghetti according to the package instructions.

• 3.5 oz Spaghetti, whole grain

Finely chop the basil. Serve the pasta with the sauce and top with the basil.

• 20 leaves of Basil, fresh (~ 0.2 oz)

Enjoy your meal!