Тофу болонез


  • 1- 16 oz (450g) block of firm tofu
  • 1 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 celery stalks, diced
  • 2 carrots peeled and diced
  • 1 teaspoon of salt
  • 1/4 cup  low sodium soy sauce
  • 1 TbS of honey
  • 3 cloves garlic, finely chopped
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 3 cans of 28 oz (796 ml) diced Italian tomatoes (with the juice)
  • salt and pepper



1 Grind the tofu in a food processor or with a fork. Set aside.

2 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.

3 Add the tofu, soy sauce,honey, 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.

4 Uncover and continue cooking 30 minutes or until it thickens. Add salt and pepper to taste.

5  Serve over the  whole wheat or edamame pasta of your choice.

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