* 400g firm tofu (crumbled by hand) * 1.5 cups cooked brown lentils (1 cup dry, before cooking) * 1/2 cup walnuts (chopped) * 2 small celery stalks (small cubes) * 1 pealed carrot (small cubes) * 200g champion mushrooms (optional, small cubes) * 1200-1400g tomato sauce (prepare the amount in advance and add a cup of it each time) * 3-4 tbsp balsamic vinegar * 2-4 tbsp tomato paste * Fresh Basil leaves * 1/2-1 cup pasta cooking water * 2-3 tbsp olive oil (frying)
* pasta: spaghetti / fettuccine / fusilli, any type will do actually! I used lentil & corn pasta for even more protein. * Vegan parmesan
1. Heat the olive oil in a wide pan over medium-high heat. 2. Add the mushrooms and fry until softened (3-4 minutes). 3. Add the tofu and walnuts, and fry for another 3-4 minutes. 4. Add the celery and carrot, and half of the spices (or part of them). 5. Stir for a few minutes (4-5) until the vegetables in the pot shrink slightly and soften. 6. Now, every minute, add 1 cup of the tomato sauce, 1 tablespoon of balsamic vinegar, and 1 tablespoon of tomato paste. And stir. 7. In between, add the brown lentils and the rest of the spices. 8. Cover the pan with a lid, lower the heat a bit, and let it cook for 5 minutes. 9. Open the lid, taste, and adjust the spices and balsamic vinegar. 10. Add the basil leaves, stir a bit, and turn off the heat. 11. Serve over pasta of your choice, with vegan parmesan on top. Enjoy 💕
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Recipe 🔽
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**Tofu Bolognese**
Ingredients
* 400g firm tofu (crumbled by hand)
* 1.5 cups cooked brown lentils (1 cup dry, before cooking)
* 1/2 cup walnuts (chopped)
* 2 small celery stalks (small cubes)
* 1 pealed carrot (small cubes)
* 200g champion mushrooms (optional, small cubes)
* 1200-1400g tomato sauce (prepare the amount in advance and add a cup of it each time)
* 3-4 tbsp balsamic vinegar
* 2-4 tbsp tomato paste
* Fresh Basil leaves
* 1/2-1 cup pasta cooking water
* 2-3 tbsp olive oil (frying)
Spices
* 1.5 tsp Paprika
* 2 tsp (each): Salt, dried Oregano, dried Thyme
* 1 (each): Ras El-hanout, Garlic powder
* 2 tbsp Nutritional yeast
Others
* pasta: spaghetti / fettuccine / fusilli, any type will do actually! I used lentil & corn pasta for even more protein.
* Vegan parmesan
1. Heat the olive oil in a wide pan over medium-high heat.
2. Add the mushrooms and fry until softened (3-4 minutes).
3. Add the tofu and walnuts, and fry for another 3-4 minutes.
4. Add the celery and carrot, and half of the spices (or part of them).
5. Stir for a few minutes (4-5) until the vegetables in the pot shrink slightly and soften.
6. Now, every minute, add 1 cup of the tomato sauce, 1 tablespoon of balsamic vinegar, and 1 tablespoon of tomato paste. And stir.
7. In between, add the brown lentils and the rest of the spices.
8. Cover the pan with a lid, lower the heat a bit, and let it cook for 5 minutes.
9. Open the lid, taste, and adjust the spices and balsamic vinegar.
10. Add the basil leaves, stir a bit, and turn off the heat.
11. Serve over pasta of your choice, with vegan parmesan on top. Enjoy 💕