easy Vegan Bolognese

Step 1/7

• water
• 1 shallot
• 2 cloves garlic
• salt
• 1 package tofu

• pot

Bring water with salt to a boil to cook the pasta in. Chop your onion into fine dices. Finely chop the garlic too. Roll your tofu in kitchen paper and press out the liquid.

Step 2/7

• tagliatelle
• 1 tbsp olive oil

• frying pan

Once the water is at a boil, put in the pasta. Heat a pan with olive oil to medium-high heat.

Step 3/7

• 1½ tbsp tomato paste

Fry the shallots & tofu crumbles first for about 3 minutes. Then add the garlic and fry until fragrant. Lastly stir in the tomato paste and let it toast for about a minute.

Step 4/7

• 1 cup tomato purée (passata)
• ⅓ cup red wine

Deglaze with red wine. Stir that in until slightly reduced. Pour in the passata and let that simmer on medium heat. Check your pasta for doneness.

Step 5/7

If your pasta is done, save 1/4 cup of the starchy water and drain it over the sink.

Step 6/7

• pepper
• ¾ tbsp dried oregano
• ½ tsp dried thyme
• ½ tbsp dried basil
• ¼ tsp smoked paprika powder (optional)
• ¼ tsp chili flakes
• ¼ cup pasta water

Season your sauce with the dried herbs, spices and salt & pepper to taste. Add pasta water as needed.

Step 7/7

• 3 leaves basil (for garnish)

Roughly chop the basil leaves. Transfer your pasta into the sauce and combine. Serve your pasta on a plate with the chopped basil as garnish.

Enjoy your meal!