Tofu Bolognese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 packet tofu
- 1 onion (s)
- 50 g celeriac
- 1 carrot (s)
- 30 g lentils, red
- sunflower seeds
- 300 ml water
- 1 shot red wine
- oil
- salt and pepper
- Vegetable broth, instant
- Seasoned Salt
- Paprika powder
- 1 clove garlic
- 4 tablespoon tomato paste
Print Recipe
Pin Recipe Instructions
- Crumble the tofu with your hands and fry in a little oil on high heat. Put on a small saucepan with 300 ml of water. Chop the celery and carrot into small cubes and cook in the saucepan with the red lentils. Dice the onion and add to the tofu together with the garlic, fry briefly. Deglaze with a little red wine. Add the lentil mixture to the tofu, add the sunflower seeds and the tomato paste. Season to taste with the spices and simmer for about 5 minutes.
- Annotation:
- After a lot of fiddling around, this recipe came about, in my opinion the best Bolognese! It tastes super-spicy and juicy and can be eaten directly with noodles or processed further (very tasty: lasagne, moussaka, polenta casserole). Parmesan is fantastic for non-vegans.
- The ingredients are variable, I usually add what the fridge has to offer!
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