First time I have made a vegan version of the traditional bolognese sauce, we served it on the day off at the yoga retreat and it went down a storm and it’s sugar free, dairy free, meat free, gluten free (if using tamari and not shoyu) – it’s practically angelic!!
Tamari (or shoyu)
Break up your tofu into little pieces and cover in the tamari, you need enough to turn the tofu dark brown. Leave to marinade until later (you could even leave marinading overnight in the fridge).
Take a quarter of your tomatoes and half of the carrots, roughly chop and then place in a roasting dish with a couple of garlic segments, cover in oil and salt and place in the oven to roast for about an hour.
Dice the onions, great the remaining carrot, finely slice two more segments of garlic and roughly chop half of your fresh basil.
Heat some oil in a large saucepan and sauté the garlic until soft, then add the basil, and stir and then the onions and carrot and a large pinch of the dried origano and marjoram. Stir well until onions and carrots are soft.
If you have time peel the remaining tomatoes (place tomato into boiling water until skin splits and then slide skin off being careful not to burn your hands). Then roughly chop and add to the saucepan. Chop the capers and add to the sauce.
Leave to simmer for about an hour, stirring every now and then to prevent burning at the bottom.
When the roasting tomatoes and carrots are ready, remove from the oven, place in a bowl and blend with an electric hand held blender – then add to the bolognaise.
Now is a good time to have a taste – add salt, more herbs, maybe even a little tamari if needed.
In a separate pan or wok, heat a little oil and then stir fry the tofu with a little salt until cooked and beginning to crisp (don’t stir too often, let it brown a little)
When the Bolognese is tasting delicious stir in the cooked tofu, chop the remaining basil (leaving a few leaves to garnish if you wish) stir into the sauce.
Serve with some brown rice noodles if you want to avoid pasta.