Veggie Packed Tofu Bolognese
with Pesto Noodles
You can't beat the feeling of sitting down to a hearty bowl of Bolognese! In this version, the delicate mixture of tomato, stock, cream, aromatics blend and thyme will please your taste buds and warm your soul.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy May contain Wheat)
170 g
Spaghetti
(Contains Wheat)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
113 g
Mirepoix
1 tbsp
Soy Sauce
(Contains Wheat, Soy, Sulphites May contain Gluten, Sesame, Egg, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Wheat, Tree nuts)
1 unit(s)
Vegetable Broth Concentrate
(May contain Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)
¼ cup
Basil Pesto
(Contains Milk May contain Sulphites, Tree nuts, Soy)
2 unit(s)
Garlic, cloves
4.3 g
Italian Seasoning
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat)
113 g
Mushrooms
Not included in your delivery
0.06 tsp
Salt*
2 tbsp
Oil*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- To the boiling water, add pasta. Cook for 10-13 min, until tender but still firm to the bite.
- Reserve 1 cup (2 cups) pasta water.*
- Strain pasta, then return to the pot, off heat.
- Toss with pesto. Cover to keep warm.
- Meanwhile, thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Pat tofu dry with paper towels, then crumble into pea-sized pieces.
- In a large non-stick pan, heat 2 tbsp (3 tbsp) oil over medium heat.
- When the pan is hot, add tofu along with mirepoix, mushrooms and garlic. Season with pepper.
- Cook stirring often until veggies and tofu are tender crisp, 6-8,min.
- Add Italian Herb Spice Blend. Cook for 1 min, stirring to toast.
- To the pan with tofu and veggies, add crushed tomatoes, soy sauce, reserved pasta water and vegetable stock concentrate.
- Season generously with pepper, then stir to combine.
- Bring to a boil over medium-high.
- Once boiling, reduce heat to medium-low. Cook for 3-4 min, stirring occasionally, until sauce thickens slightly.
- Divide pesto pasta between bowls.
- Top with Tofu Bolognese sauce.
