High Protein Tofu Bolognese
This is the perfect batch cooking recipe. Easy to make, packed with nutrition and very versatile. It’s great with pasta, quinoa, jacket potatoes or rice; and it’s equally popular with adults and kids alike.
- Prep time
- 18 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons olive oil
- 1 large onion
- 2 carrots
- 2 sticks of celery sticks
- 4 large clove garlic
- 1 teaspoon mixed dried herbs
- 2 tablespoons tomato purée
- 2 bay leaves
- 8.5 oz canned brown lentils
- 8.5 oz canned cannellini beans
- 2 x 14 oz tins chopped tomatoes
- 1 block firm tofu
- 1 tablespoon maple syrup
- 1 teaspoon tamari
- 1 bag spinach
- large handful of basil
- pinch of sea salt & black pepper
Instructions
- 1
Warm the olive oil in a large saucepan or casserole dish set over medium–low heat. Add the onion, carrot, celery, garlic and a pinch of salt; cook for 20–25 minutes until soft and translucent.
- 2
Stir in the dried herbs, tomato purée, bay leaves, lentils, cannellini beans and chopped tomatoes. Pat the tofu dry with kitchen paper and crumble into the pan in very small pieces. Bring to the boil, then reduce the heat and simmer with the lid off for 35–40 minutes, until most of the liquid has reduced and the mixture has thickened.
- 3
Add the maple syrup and tamari and season to taste. Remove from the heat and gently mash with a potato masher or fork to break down the vegetables a little and thicken the sauce — it should be thick but not completely smooth.
- 4
Return the pan to a low heat, stir in the spinach and ½ of the basil. Once the spinach has wilted, taste to check the seasoning and adjust as needed.
- 5
Serve the bolognese with some cooked pasta — I love it with pappardelle — and the remaining basil scattered over the top.