Tofu – Bolognese
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g noodles (spahetti), raw
- 400 g tofu
- Sesame and oregano
- 1 onion (s)
- 1 clove garlic
- olive oil
- 1 tablespoon vegetable stock (instant)
- Marjoram and paprika powder
- Tomato paste
- 1 large can (s) tomato (s), peeled
- 2 tablespoon crème fraîche
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Mash the tofu with a fork and season with sesame seeds, salt and oregano. Then let it sit for about 20 minutes.
- Peel the onion and chop finely. Finely chop or press the garlic. Heat the oil in a pan with a high rim. Sauté the onion and garlic in it. Add the tofu and fry on all sides. Season with vegetable stock, marjoram, pepper and paprika. Add tomato paste (to taste) and peeled tomatoes (it is best to roughly mash the tomatoes with a wooden spoon). Simmer over low heat for at least 20 minutes.
- In the meantime, cook the noodles in plenty of salted water until they are firm to the bite. Season the Bolgnese sauce again and finally fold in the crème fraîche.
- A fresh salad goes well with it.
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