TOFU BOLOGNESE - VEGAN RECIPE

In this video, you will learn how to prepare a delicious high protein vegan tofu bolognese.

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Macros
Makes 3 servings

Macros per serving
Macros: 768
Proteins: 41
Carbs: 113
Fats: 13

Ingredients
1 block organic tofu (400 g)
1 onion
2 medium-sized carrots
½ tbsp vegetable stock powder
½ cup hot water
1 can of canned tomatoes
½ to 1 tbsp dried thyme
Black pepper
Salt
½ tbsp coconut sugar, or other sugar (optional)
Zest of 1 lemon
3 tbsp nutritional yeast
1 cup of pasta water (from boiling the pasta)

Serve with
400 g pasta of your choice

Garnish with
Fresh basil of parsley

Instructions
1. Start by dicing the onion and carrots.
2. Bring a pan to medium-high heat, add a little bit of olive oil.
3. Fry the onion for around 3-5 minutes until it becomes softer, then crumble the tofu and fry it as well for a few minutes. Then, add in the carrots.
4. Mix the stock with the hot water, then add it to the pan. Add the tomatoes and season with thyme, pepper, salt, sugar, and lemon zest.
5. Let the sauce simmer for 15 to 20 minutes. Add more water if needed.
6. In the meantime, boil your pasta.
7. After 15 to 20 minutes simmering, add the nutritional yeast to the sauce, stir again.
8. Keep 1 cup of pasta water aside to add it to your sauce. It will add more flavor and a creamier texture.
9. Add the pasta to the sauce.
10. Garnish with basil or parsley.
11. Enjoy.


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