High Protein Tofu Bolognese
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 2 tablespoons olive oil
- 1 large onion
- 2 carrots
- 2 sticks of celery
- 4 large cloves garlic
- 1 teaspoon mixed dried herbs
- 2 tablespoons tomato purée
- 2 bay leaves
- 240g canned brown lentils
- 240g canned cannellini beans
- 800g canned chopped tomatoes
- 1 block firm tofu
- 1 tablespoon maple syrup
- 1 teaspoon tamari
- 1 bag spinach
- large handful of basil
- pinch of sea salt & black pepper
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Preparation
Step 1
Warm the olive oil in a large saucepan or casserole dish set over medium–low heat. Add the onion, carrot, celery, garlic and a pinch of salt; cook for 20–25 minutes until soft and translucent.
Step 2
Stir in the dried herbs, tomato purée, bay leaves, lentils, cannellini beans and chopped tomatoes. Pat the tofu dry with kitchen paper and crumble into the pan in very small pieces. Bring to the boil, then reduce the heat and simmer with the lid off for 35–40 minutes, until most of the liquid has reduced and the mixture has thickened.
Step 3
Add the maple syrup and tamari and season to taste. Remove from the heat and gently mash with a potato masher or fork to break down the vegetables a little and thicken the sauce — it should be thick but not completely smooth.
Step 4
Return the pan to a low heat, stir in the spinach and ½ of the basil. Once the spinach has wilted, taste to check the seasoning and adjust as needed.
Step 5
Serve the bolognese with some cooked pasta — I love it with pappardelle — and the remaining basil scattered over the top.
Step 6
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