Tofu Bolognese

Ingredients

• 400 g smoked tofu
• 1 onion (80 g)
• 2 Garlic cloves
• 1 bell pepper (200 g)
• 2 carrots (100 g each)
• 0.5 celery root (250 g)
• 4 tbsp olive oil
• 2 tbsp tomato paste (15 g)
• Salt
• Pepper
• 1 tsp hot paprika powder
• 0.25 tsp cinnamon
• 2 tsp dried Italian herbs (e.g., oregano, basil, thyme)
• 500 ml passata tomatoes
• 200 ml vegetable broth
• 400 g whole‑grain spaghetti
• 3 pieces dark chocolate (5 g each)
• 4 tsp nutritional yeast
• 1 handful fresh basil leaves

Instructions

1. 1.

   Place tofu between two kitchen towels and press lightly from above to squeeze out moisture. Peel and finely chop onion and garlic. Wash, peel, and cut bell pepper, carrots, and celery root into 1 cm cubes.

2. 2.

   Crush tofu with a fork or hands. Heat 2 tbsp oil in a large pot over high heat and fry tofu for about 5 minutes until golden; transfer to a bowl.

3. 3.

   Add onion and garlic to the pot with 1 tbsp olive oil and sauté over medium heat until translucent. Add bell pepper, carrots, and celery root and cook for 5 minutes. Stir in tomato paste, reduce heat, and cook for another minute. Season with salt, pepper, paprika powder, cinnamon, and Italian herbs. Deglaze with passata tomatoes and vegetable broth, bring to a boil, then simmer for 15 minutes on low heat, stirring occasionally.

4. 4.

   Meanwhile, cook whole‑grain spaghetti in salted boiling water according to package instructions until al dente (about 12 minutes).

5. 5.

   Return tofu and dark chocolate to the Bolognese sauce and stir well. Divide spaghetti onto plates, top with the tofu Bolognese, sprinkle nutritional yeast, wash basil leaves, pat dry, roughly chop, and scatter over the dish.