Tofu Bolognese [VEGAN] The Buddhist Chef

Tofu Bolognese

ingredients:

1- 16 oz (450g) block of firm tofu
3 tablespoons olive oil
1 large onion, finely chopped
3 celery stalks, diced
2 carrots peeled and diced
1 teaspoon of salt
1/4 cup soy sauce
1/4 cup brown sugar, cane sugar or maple syrup
3 cloves garlic, finely chopped
2 tablespoons dried basil
2 tablespoons dried oregano
1/2 teaspoon crushed red pepper flakes
3 cans 28 oz (800 ml) diced Italian tomatoes
salt and pepper

Grind the tofu in a food processor or with a fork. Set aside.
In a large saucepan, heat olive oil. Add onion, celery, carrots and salt. Cook over medium-high heat until vegetables begin to soften (about 15 minutes). Add oil if needed.
Add the tofu, soy sauce, brown sugar, minced garlic, basil, oregano, crushed red peppers and tomatoes. Bring to a boil and simmer gently, stirring and scraping the bottom of the pan regularly, for 45 minutes.
Uncover and continue cooking 30 minutes or until it thickens. Add salt and pepper to taste.
Serve over the pasta of your choice.

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My Favorite recipes:

Black Bean Vegan Burger: https://www.youtube.com/watch?v=zde4dY2Y3Gw
Roasted Autumn Vegetable Soup: https://www.youtube.com/watch?v=paHX03mf1_A
Vegan Cheese: https://www.youtube.com/watch?v=uPZhDz2Wk_s
Tofu bacon BLT Sandwich: https://www.youtube.com/watch?v=97l7lDg1jyw