Vegan Spaghetti Sauce - The Buddhist Chef

Ingredients

• 16 oz. firm tofu (450 g)
• 1/4 cup olive oil (60 mL)
• 1 large onion, finely chopped
• 3 celery stalks, diced
• 2 carrots, peeled and diced
• 1/4 cup soy sauce (60 mL)
• 1/4 cup packed brown sugar (or cane sugar or maple syrup) (50 g)
• 3 cloves garlic, finely chopped
• 3 tablespoons Italian seasoning (basil, oregano and thyme) (15 mL)
• 1/4 to 1/2 teaspoon crushed red pepper flakes (2.5 mL)
• 1/4 teaspoon black pepper
• 3 cans (28 oz./796 mL) each, diced Italian tomatoes
• 1/4 cup tomato paste (60 ml)
• 1 jar (16,9 oz / 500 ml) roasted red peppers, drained and pureed