Spaghetti with vegan tofu bolognese

Name: Spaghetti with vegan tofu bolognese
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Tofu Nature; 1 Garlic clove; 4 TABLESPOONS Sunflower oil; 1 TEASPOON Sweet peppers; 1 Onion; 500 g Mushrooms; 1 (approx. 250 g) Stalk leek (leek); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (850 ml) Tomatoes; 400 g Spaghetti; 1-2 TEASPOONS Sugar

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Tofu Nature
1 Garlic clove
4 TABLESPOONS Sunflower oil
1 TEASPOON Sweet peppers
1 Onion
500 g Mushrooms
1 (approx. 250 g) Stalk leek (leek)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (850 ml) Tomatoes
400 g Spaghetti
1-2 TEASPOONS Sugar

Directions

1
Finely dice the tofu. Peel garlic and dice finely. Mix 2 tablespoons of oil, garlic and paprika. Marinate the tofu with it.
2
Peel the onion and cut into strips. Clean, clean and slice the mushrooms. Leek clean, wash and cut into rings.
3
Heat 2 tablespoons of oil and fry the mushrooms for about 5 minutes, turning them over. Season with salt and pepper. After about 4 minutes add onion and leek. Season with salt and pepper. Remove the vegetables and fry the tofu in the hot pan for about 4 minutes.
4
Add vegetables and tomatoes, bring to the boil and simmer for about 10 minutes. Chop the tomatoes with the spatula.
5
Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Season sauce with salt, pepper and sugar. Drain the pasta, drain briefly, put back into the pot, add the sauce, fold in and serve.