Vegan Spaghetti Bolognese - by Attila Hildmann
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Attila’s Spaghetti Bolognese

Ingredients for 2 servings

9 ounces tofu (250 g)
1 onion
2 garlic cloves
3½ tablespoons olive oil (50 mL)
4 tablespoons tomato paste
⅔ cup dry red wine (150 mL)
9 ounces durum spaghetti (250 g)
Sea salt
5.5 ounces tomato pureé (150 g)
1–2 teaspoons agave syrup (or raw cane sugar)
1 teaspoon dried oregano
Freshly ground black pepper
1 bunch basil
⅓ cup pine nuts (50 g)
¼ cup nutritional yeast flakes (50 g)

Preparation Time: 25 minutes

Mash the tofu with a fork. Peel and finely chop the onion and garlic cloves. Heat the olive oil in a saucepan and fry the tofu approx. 5 minutes, stirring often. Add the onions and sauté for 2 minutes. Then add the garlic and sauté for an additional 2 min utes. Add the tomato paste and cook for 2 minutes while stirring. Deglaze with red wine and cook for 4 minutes allowing the sauce to thicken. Cook the spaghetti according to the package instructions in an ample amount of well-salted water until the spaghetti is al dente. In the meantime, add the tomato pureé, agave syrup, and oregano to the spaghetti sauce. Allow to simmer for 3 minutes, and then season with salt and pepper. Wash the basil, spin dry, finely chop the leaves, and then fold into the sauce. Allow the spaghetti to drain in a sieve. Place on plates with the Bolognese. Toast the pine nuts for 3 minutes in a dry skillet and grind ⅔ of the pine nuts together with the nutritional yeast flakes and a little sea salt to a powder in a blender. Sprinkle over the pasta and garnish with the remaining pine nuts.

“Rule number one for tofu: fry it well so that the wobbly consistency disappears. Be careful. For this recipe, it’s essential that you do everything in the correct order. If you reverse the order and add the red wine to the tofu before adding the tomato paste, the sauce will turn violet instead of red.”

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