Vegan Bolognese With Zucchini Noodles | Foodtalk

Ingredients

• 4 Zucchini spiralized (I used a spiralizer, but a grater works fine if spiralizer is not available)
• 1 block of tofu (~12oz), I had made my own tofu by soaking soy beans, blending them with water and straining them into a 6x6 container, letting it sit to firm up.
• 8 whole tomatoes boiled in water until soft then peeled (can use a can of 28oz whole tomatoes too)
• 1 onion chopped
• 4 garlic cloves minced
• 2 tbsp + 1 tsp olive oil
• handful basil
• 3 tbsp dried oregano
• 1 tsp cayenne (optional)
• 1 tsp turmeric
• salt and pepper to taste