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Tofu Bolognese Penne

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Tofu Bolognese Penne

with veggies, basil and nutritional yeast

Informations supplémentaires
40 min. | 576 kcal | easy | Family, Favorite, Vegetarian | Printable version
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!
180gPenne
300gTofu
2unitOrganic Nantes carrot (s)
1unitCelery
0.5unitYellow Onion(s)
1unitBasil
30gNutritional Yeast
1unitVegetable Broth Cube(s)
1unitDiced Tomatoes
2unitSoy Sauce
30mlSpice Mix(italian spices,onion powder)
What you need pot, strainer, pan
576 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 90g
30%
fat 10g
15%
cholesterol 0mg
fiber 10g
40%
protein 36g
saturated 1g
5%
sodium 1128mg
47%
sugar 11g
trans 0g