Caramelised onion, Tofu & Cherry Tomato Bolognese
A healthy hearty dish with minimal prep, ready in 15 minutes! Packed full of fibre, vitamins and minerals and best of all, completely vegan too.
Since mastering how to best cook with Tofu I am definitely completely hooked on it, it’s incredible versatile in both flavour and texture.
Do you ever cook with Tofu? What do you love making with it?
Ingredients (serves 2):
–150g Spaghetti (I used Rizopia)
-2 Large red onions
-250g Cherry tomatoes
–300g Firm Tofu
-300g Fresh spinach
–1 TBS Garlic powder
–1 TBS Oregano
–1 TBS Basil
–1 TBS Rosemary
–1 TBS Sweetener
-1 TBS Chilli flakes
-1 TBS Salt and Black pepper
–2 TBS Balsamic Vinegar
–1 TBS Olive oil
1.Chop your onions into rings, Tofu into squares and cherry tomatoes into halves. In a hot pan, add the olive oil, onions, tofu and tomatoes together with the vinegar and sweetener and reduce the heat so it simmers for 8-10 minutes.
2.Cook your spaghetti as per instruction, whilst doing so, add the passata to the thickened vegetables in the pan, then the garlic, oregano, basil, rosemary and chilli, salt, pepper to taste. Add 100ml of water then allow to simmer for 10-15 minutes.
3.Serve your spaghetti on a bed of fresh spinach, tuck in and enjoy!