Getting SAUCEY with this BOLOGNESE inspired vegan recipe

By Yeung Man Cooking · 45 min

Ingredients

Instructions

1. Pat the tofu dry with a paper towel and crumble it with a fork.
2. Heat a nonstick pan over medium heat. Add the chili oil, then the crumbled tofu, and sauté for 3-4 minutes.
3. Add the soy sauce and dark soy sauce and sauté for another couple of minutes. Set the crumble aside.
4. Finely chop the red onion, garlic, carrots and celery.
5. Heat a stockpot over medium heat. Add the olive oil and red onion and sauté for 2-3 minutes. Add the garlic, salt, pepper, crushed pepper flakes and dried oregano and sauté for 2-3 minutes.
6. Add the carrots and celery and sauté for 5-6 minutes. Add the tomato paste and sauté for 2 minutes.
7. Add the red wine and cook for 2 minutes. Add the crumbled tofu and tomato purée and stir well.
8. Cover the pot partly with a lid and simmer on medium-low for 20-30 minutes.
9. Boil a separate pot of water for the pasta. Cook the spaghetti for one minute less than the package says.
10. Stir about 1/2 cup of the pasta water into the simmering sauce.
11. Drain the pasta, add as much sauce as you like and cook for 1-2 minutes.
12. Plate the pasta, top with fresh basil and freshly cracked pepper, and serve.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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