Tofu & mixed vegetable pasta sauce
I’ve stuffed this vegan pasta sauce with goodness. Although I don't call this a bolognese, that’s the vibe we’re going for – a meatfree, tomato-based, high protein, pasta sauce. To double the recipe, cook two trays of tofu in the oven so it’s not overcrowded.
- Serves6
- CourseMain meal
- Prepare15 mins
- Cook35 mins
- Total time50 mins
Ingredients
- 450g The Tofoo Co Naked XL
- 2 tbsp Kikkoman Soy Sauce
- 2 tbsp Essential Olive Oil
- 1 tbsp Cooks’ Ingredients Italian Seasoning (or 1 tsp each dried oregano, thyme and basil)
- 1 tbsp cornflour
- 600g pasta, to serve (I use Waitrose fettuccine)
- Basil leaves, to serve (optional)
For the sauce
- 2 tbsp Essential Olive Oil
- 500g Cooks’ Ingredients Soffritto Mix
- 4 cloves garlic, finely chopped
- 125ml Vegan red wine
- 1 tbsp essential Waitrose Tomato Puree
- 2 x 400g cans chopped Italian vine tomatoes with herbs
- 400ml vegetable stock (made with 1 tbsp vegetable bouillon powder)
Method
Preheat the oven to 200ºC, gas mark 6. Drain the tofu and break into chunks. Over a clean tea towel, rub the tofu between your fingers to crumble, no bigger than 1cm wide. Press out as much moisture as possible.
Tip the tofu into a mixing bowl. Combine the soy sauce, olive oil and Italian seasoning in a small bowl, add to the tofu and stir until well combined. Sprinkle over the cornflour and toss well. Spread over a large, foil-lined baking tray. Bake for 25-30 minutes in the centre of the oven until golden. Stir or shake the tray a couple of times while baking.
Meanwhile, heat 2 tbsp olive oil in a large saucepan over a medium heat. Add the soffritto, garlic and a generous pinch of salt, then sauté, with the lid on, until the vegetables are softened (about 10 minutes), stirring occasionally. Add the wine, cook for a couple of minutes more, then add the other sauce ingredients in the order listed. Allow to simmer uncovered on a low heat for 20-25 minutes, stirring occasionally to prevent burning.
Add the baked tofu to the pan, allow to simmer for 3 minutes more and check the seasoning. Serve with pasta, scattered with basil leaves, if liked, or cool and chill or freeze.
Cook’s tip
GET AHEAD
Allow the sauce to cool, then divide into freezerproof boxes or resealable bags. Freeze for up to 3 months or keep in the fridge for up to 3 days. To serve, empty into a pan on the hob with a splash of water and heat until piping hot throughout.
ELLY'S TIP
I like my sauce chunky, but if you prefer to blend the veggies a little into the sauce, do this before adding the tofu. Just take a couple of ladlefuls out, blend until smooth, and add them back in.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,356kJ/ 324kcals |
|---|---|
Fat | 14g |
Saturated Fat | 2.1g |
Carbohydrates | 26g |
Sugars | 9.2g |
Fibre | 5.8g |
Protein | 17g |
Salt | 1.7g |