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Tofu Bolognese Penne

40 min. | 576 kcal | easy |
Vegetarian, Favorite, Family
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1. Setup Chop the onion. Cut the carrot and celery into small cubes. Crumble the tofu into very small pieces. Thinly slice the basil.
2. Cook the pasta Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes. Keep 1/4 cup of the cooking water then drain.
3. Cook the vegetables Heat a generous drizzle of oil in a large skillet over medium high heat. Cook the onion, carrot and celery 3-5 minutes. Add salt and pepper.
4. Add the tofu Add the tofu, spice blend and soy sauce. Cook 3-4 minutes.
5. Add the tomatoes Add tomatoes, broth cube, 1 2P | 1.5 3P cups of water, 1 tbsp butter and 1 tbsp sugar. Bring to a boil. Reduce the heat to medium-low and simmer for 7-8 minutes. Adjust salt and pepper to taste.
6. Plate your dish Add the pasta, cooking water and 1 tbsp of butter to the pan. Cook 2-3 minutes. Serve and garnish with basil and nutritional yeast. Bon appétit!
180 g Penne
300 g Tofu
2 unit Organic Nantes carrot (s)
1 unit Celery
0.5 unit Yellow Onion(s)
1 unit Basil
30 g Nutritional Yeast
1 unit Vegetable Broth Cube(s)
1 unit Diced Tomatoes
2 unit Soy Sauce
30 ml Spice Mix(italian spices,onion powder)
What you need pot, strainer, pan
576 kcal
% daily value
% daily value
carbohydrate 90g
fat 10g
cholesterol 0mg
fiber 10g
protein 36g
saturated 1g
sodium 1128mg
sugar 11g
trans 0g