Tofu - also known as soy curd cheese - is a healthy, low-calorie and very versatile meat alternative. Tofu contains little fat, plenty of vegetable protein and lots of minerals. In particular, its content of iron is remarkable. Since the tofu is rather tasteless, it should always be combined with spicy spices.
Ingredients for 2 servings
For the Spaghtti
- 250g of whole wheat spaghetti
- 200 g smoked tofu - wash, squeeze and crumble with a fork
- 3 meat tomatoes - skin and dice roughly
- 1 medium onion - finely chop
- 1 garlic clove - finely chop
Liquid ingredients and spices
- crystal salt
- 400 ml vegetable broth (yeast-free)
- 1 tbsp olive oil
- 2 tablespoons tomato paste
- 1 teaspoon of coconut blossom sugar (if required)
- 2 teaspoons dried basil
- 1/2 tsp thyme
- 1/2 teaspoon oregano
- some chilli powder
Heat the olive oil in a pan at medium temperature and sauté the onion slowly, then add the garlic.
Put the tofu in the saucepan and sauté while stirring. Dust with the herbs and let it boil briefly.
Then add the tomato dices, add the vegetable broth and mix everything together.
Bring to a boil and then reduce the heat so that the sauce is only lightly simmered.
After about 10 minutes stir in the tomato puree and season with salt, pepper, sugar and chili.
Remove the pan from the heat and let the Bolognese cover.
In the meantime, cook the spaghetti in salted water according to the instructions on the packaging, drain over a sieve and drain well. Then put it back in the warm pot, remove a little from the sauce and mix with the pasta.
Separately fill the spaghetti and sauce in bowls and serve.
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