Today’s recipe has all the essence of tofucado: easy, few ingredients, delicious, versatile and contains our best friend tofu. I use this recipe for many things, from pasta (today’s use of this recipe), to lasagna filling, to other great stuff such as breakfast burritos, or breakfast toasts. Having this in the fridge as leftovers is such a great way to be lazy about what you are eating and still eat great food. So yeah, here my vegan pasta sauce recipe!
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Ingredients
The ingredient list is very simple :
- Tomato pulp (+ some veggie broth)
- Carrots, onions & garlic
- Tofu
- Spices: Parsley, basil, oregano, salt & pepper
- Optional: Red wine and balsamic vinegar
How to make this vegan pasta sauce
The first rule of cooking with tofu is: press & marinate (I swear, i will never stop saying this). So we are going to press the tofu, marinate it with the tomato pulp, the garlic, the spices and some balsamic vinegar. Press it for 30 minutes, and marinate for at least 30 minutes as well.
Then we will dice the ones, grate the carrots and cook it all for 5 minutes each (so 5 minutes the onion, then 5 minutes the carrots). Add the tofu after those 10 minutes, and add some extra veggie broth and red wine for that extra flavor. Simmer for 15 to 20 minutes and that’s it. Yup, it is that easy!
We had ours with some spaghetti, mozza & extra basil on top and it was such a delight.
Alternatives to this vegan pasta sauce
If you don’t want to make this with tofu, you can totally switch it for:
- Fake meat (beyond meat style)
- Lentils :
- More veggies: add some peas, some eggplant, mushrooms and just make a great veggie sauce.
Vegan Pasta Sauce
Ingredients
- 1 can tomato pulp 400 g
- 2 carrots
- 2 onions
- 2-3 garlic cloves
- 1 pack firm tofu 500 g
- 1 tbsp parsley
- 1 tbsp basil
- 1 tbsp oregano
- 1 cup veggie broth
- Salt & Pepper
- Optional: 1/2 cup of red wine and 2-3 tbsp balsamic vinegar
Instructions
Press & Marinate the tofu
- Press the tofu for 30 minutes.
- Cut the tofu in small dices and marinate it with the tomato pulp, garlic, spices and a bit of balsamic vinegar. Add 1/2 cup of veggie broth.
- Leave to rest for at least 30 minutes.
Cooking the sauce
- Cook the onions with some olive oil for 5 minutes.
- Add the grated carrots and cook it for 5 more minutes.
- Add the tofu mix and mix well.
- Add the wine and veggie broth.
- Simmer for 15 to 20 minutes.
- Serve with either pasta (spaghetti with some mozzarella and basil), or as a lasagna filling or even breakfast!
Recette en français – Sauce végane pour pâtes
Ingrédients
- 1 boîte pulpe tomates (400 g)
- 2 carottes
- 2 oignons
- 2-3 gousses d’ail
- 500 g tofu (ferme)
- 1 cuillère à soupe de : persil, basilic, origan.
- Sel et poivre au goût
- 250 ml bouillon veggie
- Optionnel: 125ml vin rouge et 2-3 cuillères à soupe de vinaigre balsamique.
Étapes
Presser et mariner le tofu
- Presser le tofu pendant 30 minutes.
- Couper le tofu en dés et mariner avec les tomates, l’ail, les épices et le vinaigre. Ajouter 125 ml de bouillon veggie.
- Laisser reposer pendant 30 minutes.
Cuire la sauce
- Cuire les oignons avec un peu d’huile d’olive pendant 5 minutes.
- Ajouter les carottes rapées et cuire pendant 5 minutes.
- Puis ajouter le mix de tofu, bien mélanger.
- Maintenant on rajoute le bouillon veggie restant et le vin rouge.
- Mijoter pendant 15 à 20 minutes.
- Servir avec des pâtes + mozzarella, ou comme la farce des lasagnes, ou même pour le petit dej !
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