Vegetarian Bolognese Sauce

Preparation time 10 minutes

Total time: 55 minutes

Ingredients

1 medium onion, cut into large chunks
1 small sweet potato, cut into large chunks
250 mL (1 cup) chopped celery
250 mL (1 cup) chopped carrots
2 cloves garlic, halved
1 package (350 g) firm tofu, blotted dry and cut into chunks
60 mL (1/4 cup) olive oil
5 mL (1 tsp.) salt
10 mL (2 tsp.) dried oregano
1 mL (1/4 tsp.) pepper flakes (optional)
60–75 mL (2-3 tbsp.) soy sauce
2 cans (796 mL each) 28 oz. each whole Italian tomatoes, chopped in food processor or crushed with hands
30 mL (2 tbsp.) honey (optional)
To taste, Grated parmesan (optional)
Cooked spaghetti (optional)

Finely chop vegetables, except tomatoes, in food processor, pulsing several times. Scrape edges with a spatula a few times between pulses. Set aside.
Finely chop tofu in food processor. Set aside with vegetables.
In a large saucepan, heat oil over medium-high heat.
Add vegetables and tofu, and cook for 10 minutes, stirring occasionally.
Add salt, oregano, and pepper (if using).
Add soy sauce, cook for 2 minutes, and then add crushed tomatoes.
Bring to a boil, reduce heat, and let simmer for 3o minutes over low heat, or until reaching desired consistency.
Taste and adjust seasoning as needed. Add honey to reduce tartness if required.
If desired, serve on pastas and sprinkle with freshly grated parmesan

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.