This is one of our own inventions. Eon got creative in the kitchen a few weeks ago, and the results were worth writing down and sharing on the blog.
This recipe is quite flexible. I think that using carrots and celery in the bolognaise sauce would work well. I’d add these just before the tinned tomatoes.
Smoked Tofu and Mushroom Bolognaise Ingredients:
1 brown onion
1 block smoked tofu
½ punnet brown mushrooms (approx. 10 medium brown mushrooms)
1 tin chopped tomatoes
1 Tbsp tomato paste
2-4 drops liquid smoke
1 tsp smoked paprika
½ tsp cumin
½ tsp ground coriander seeds
1 tsp curry powder
Salt and black pepper to taste
Spinach noodles – amount according to preference
Finely chop the onion
Grate the block of tofu (large grating panel)
Grate the mushrooms (large grating panel)
Crush the garlic and add to a pot with a few tablespoons of your choice of oil
Add the onion to the pot
Fry onion and garlic on a low heat for a few minutes
Add the paprika, cumin, coriander and curry powder to the pot and fry for a few minutes
Add mushrooms and tofu to the pot and fry for a few minutes
Add the tin of tomatoes and the tomato paste and stir through to mix everything thoroughly
Add the liquid smoke to the pot
Leave to cook on a medium heat for approx. 8-10minutes, stirring gently to make sure it doesn’t catch on the bottom of the pot
Season with salt and freshly ground black pepper to taste
While the bolognaise sauce is cooking, boil some water in the kettle and prepare to cook the pasta
I like using spinach pasta for this dish, but you can use any pasta you choose
Cook the pasta according to packet cooking instructions
Once the pasta is almost ready, take approximately 1/3 of a cup of the pasta cooking water, add it to the bolognaise sauce and stir it in
Drain the pasta and plate up
I prefer pasta underneath and sauce on top, but you can plate up any way you choose
Hi, we are Eon & Melissa
We are a husband-and-wife team who are parents to a beautiful dachshund called Milo.
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