For 4 persons:
1/2 lb pasta (400g)
1 cup / 8 oz tofu (200g)
1 onion, finely diced
2 little cloves of garlic, finely minced
1 little piece of celery, finely minced
1 carrot, grated
3 tablespoons tomato puree
1 cup / 12 oz peeled tomatoes, minced (300g)
7 fl. oz red wine (200ml)
1-2 tablespoon starch
Salt, pepper, paprika, oregano, chilli, nutmeg
Mash the tofu with a fork and roast it gently at medium heat. As soon as it becomes golden-brown add gradually the onions, garlic and celery.
Once the onions become brown add the tomato puree. Season with pepper and oregano and add the tomatoes. Deglaze with wine and let reduce.
Season the Bolognese and fold in the grated carrot. Sitr in some starch for a better binding.
Hint: Please stick to the order as the tofu takes on the taste of the ingredient you add first to it.
Cook the pasta in salted water. (Do this at the end as it doesn't take long.)
I chose fresh lettuce as a side dish to get some vitamins.
Serve the pasta with Bolognese and lettuce and enjoy it.