Tofu spaghetti sauce with coral lentils
Tofu spaghetti sauce with coral lentils
Preparation time: 30 minutes
Cooking time: 30 minutes
Servings: 3 litres
Spaghetti sauce! It's a classic and everyone has their favourite recipe for it. It's also a guaranteed kid-pleaser. Our veggie-friendly version of this comforting dish is packed with protein from tofu and coral lentils. It's equally flavour-packed, thanks to the spices and crunchy veggies! Use it to top pasta, or in a lasagna or other gratin recipes. Prepare a big batch and freeze in various portion sizes (single, 4 to 6 servings, etc.) so that it is easy to use whether you're making dinner for one, two or many!
Ingredients
- 3 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp chili powder
- 1 carrot, diced
- 1 stalk celery, diced
- 1 tbsp tomato paste
- sea salt, to taste
- ground pepper, to taste
- 1 block of firm tofu, drained
- 1 tsp dried oregano or thyme
- 3 cups crushed tomatoes
- 1/2 cup coral lentils
- 5 sprigs fresh basil, finely chopped
Preparation
- In a large saucepan, heat the olive oil and cook the onion for about 3 to 4 minutes.
- Add the garlic and chili powder. Then add the carrots, celery and tomato paste. Brown for another 2 to 3 minutes.
- Drain the tofu and crumble it into the saucepan. Season generously with salt and pepper.
- Add the crushed tomatoes and the dried herbs.
- Add the lentils then bring to a boil, lower heat and let simmer for about 20 minutes, stirring occasionally.
- While the sauce is simmering, cook the pasta in a large quantity of salted boiling water. Strain and set aside.
- To serve, top the pasta with the sauce.
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