Description
An easy weeknight sauce packed with protein and flavor.
Ingredients
Scale
- 2–3 tablespoons oil from sun-dried tomato jar (or sub olive oil)
- 1/2 yellow onion, diced
- 4-ounce box shiitake mushrooms
- 4-ounce box baby bella mushrooms
- 7 ounces extra firm tofu (1/2 block)
- 2 tablespoons tomato paste
- pinch of red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons sun-dried tomatoes, finely chopped
- 2 large cloves garlic, chopped
- 14-ounce can diced tomatoes
- 15-ounce can tomato sauce
- salt and pepper to taste
Instructions
- In a large stovetop pot, add the sun-dried tomato oil and heat to medium. Add the onion and a pinch of salt. Cook for a few minutes until the onions begin to caramelize. Add the garlic and the chopped sun dried tomatoes.
- In a food processor, add the mushrooms and blitz until crumbly. Add to the onions in the pot. Then, add the tofu to the food processor, and blitz until crumbly. Add to the pot as well, stirring to combine. Cook for a few minutes.
- Add the tomato paste, red pepper flakes, oregano, salt and pepper, and stir to combine. Cook until the tomato paste slightly darkens in color.
- Add the diced tomatoes and tomato sauce to the pot and stir to combine. Cover and cook on medium for 10-15 minutes until thick. Taste the sauce and adjust the salt as needed. I sometimes like to add a pinch of sugar to help round out the flavors as well.
- To serve, prepare your pasta of choice then add drained pasta to the sauce. Coat in sauce and serve warm with parmesan and basil. Enjoy!
- Prep Time: 15
- Cook Time: 20
- Category: pasta
Keywords: bolognese, mushrooms, tofu, vegan