The Buddhist Chef - Tofu Bolognese
I first discovered this recipe a few months ago, and since then I have made it a number of times! It's very simple to make with little effort required but takes a bit of time to cook.
I highly recommend that you check out The Buddhist Chef's website and Facebook page for countless delicious plant-based recipes. I have edited this one slightly to make it more FODMAPs friendly and to reduce the sugar content, however, the original recipe can be found here: http://www.thebuddhistchef.com/recipe/tofu-bolognese/
I also enjoy adding some other vegetables, depending on what I am feeling like and what I have in the fridge. A personal favourite is adding a half a head of cauliflower which adds some texture and some extra flavour.
450g firm tofu
3 tablespoons olive oil
3 celery stalks sliced
2 carrots diced (peeled if you prefer)
1 teaspoon of salt
1/4 cup of soy sauce
1/8 cup brown sugar
Basil (to taste)
800ml tomatoes (fresh or canned)
Salt and pepper (to taste)
- Grind the tofu using either a food processor or a fork.
- Heat the olive oil in a large saucepan.
- Add celery and carrots (and any other vegetables you may desire)
- Cook over medium-high heat until your vegetables begin to soften.
- Add the tofu, soy sauce, brown sugar, basil and tomatoes.
- Bring to a boil and simmer while stirring for 45 minutes.
- Uncover and continue cooking 30 minutes or until it thickens.
- Add salt and pepper to taste.
- Serve over your choice of grain (my favourite is brown rice)
If you give this recipe a try, let me know what you think!