Tofu spaghetti sauce
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251Delicious vegan sauce inspired by Bologna cuisine.
recipe,photo-recipe,celery,carrots,white tofu,tomato paste,Legume stews and sauces,Lactose-Free,Gluten-Free
Legume stews and sauces
Categories
Legume stews and sauces › Lactose-Free › Gluten-Free › Season - Carrot › Season - Celery ›Ingredients
Ingredients
| carrots | 6.25 81 | oz kcal | 180 | grams | |
| celery | 6.25 90 | oz kcal | 180 | grams | |
| garlic | 2 11 | cloves kcal | 2 | cloves | |
| olive oil | 1.75 220 | tbsp kcal | 25 | milliliters | |
| onion | 2.75 36 | oz kcal | 80 | grams | |
| salt | 1.5 0 | tsp kcal | 1.5 | teaspoon | |
| spicy chili sauce | 1 5 | tsp kcal | 1 | teaspoon | |
| tomato paste | 1.05 680 | quart kcal | 1 | litre | |
| white tofu | 6.25 152 | oz kcal | 180 | grams |
Recipe
2.
celery 6.25 oz (180 g) • carrots 6.25 oz (180 g)
Peel celery and carrots, wash and grate. Add to the onion.
3.
salt 1.5 tsp • spicy chili sauce 1 tsp
Add salt and fry for 5 minutes, stir from time to time. Season with chili sauce ...
4.
white tofu 6.25 oz (180 g)
... and add roughly grated tofu. Stir and cook together for 5 minutes.
5.
tomato paste 1.05 quart (1000 ml) • garlic 2 cloves
Add the tomato puree, sugar and cook for 10 minutes. Season with crushed garlic.
6.
Pour the sauce over a portion of pasta and serve. You can also serve the sauce with steamed dumplings.
Bon appetit!
