1. Finely chop vegetables, except tomatoes, in food processor, pulsing several times. Scrape edges with a spatula a few times between pulses. Set aside.

2. Finely chop tofu in food processor. Set aside with vegetables.

3. In a large saucepan, heat oil over medium-high heat.

4. Add vegetables and tofu, and cook for 10 minutes, stirring occasionally.

5. Add salt, oregano, and pepper (if using).

6. Add soy sauce, cook for 2 minutes, and then add crushed tomatoes.

7. Bring to a boil, reduce heat, and let simmer for 3o minutes over low heat, or until reaching desired consistency.

8. Taste and adjust seasoning as needed. Add honey to reduce tartness if required.

9. If desired, serve on pastas and sprinkle with freshly grated parmesan

Chef’s secret

• Chop veggies and tofu very finely to mimic the traditional Bolognese sauce. To chop using the food processor, pulse several times and scrape the edges and base of the bowl in-between pulses. Work in batches if food processor container is too small. You can also get the same results chopping the veggies with a sharp chef’s knife.