Vegetarian spaghetti sauce recipe, meatless tofu bolognese
A vegetarian spaghetti sauce built on grated extra-firm tofu and seven vegetables. Big batch, freezes well, nobody guesses it's meatless.
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Cooking tools:
- Dutch oven
- Grater
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Can opener
- Spoon
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 1 yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 stalks of celery, sliced
- 2 large carrots, halved lengthwise and sliced
- 1 lb (454 g) extra-firm tofu, grated
- 1 tsp (5 ml) Italian seasoning
- 1/2 tsp (2.5 ml) thyme
- 1 tub (5 oz / 142 g) baby spinach, finely chopped
- 1 zucchini, diced
- 2 cans (26 oz / 769 ml each) diced tomatoes with Italian seasoning
- 2 cans (23 oz / 680 ml each) Hunt’s tomato sauce with onions, herbs and spices
- 2 tbsp (30 ml) sugar
- 2 bay leaves
- 1/2 lb (227 g) white mushrooms, halved
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