Spicy Tofu Bolognese
Tofu Crumbles:
Sauce:
- 1 block CinSoy Tofu
- 2 tbsp nutritional yeast
- 2 1/2 tbsp CinSoy Soy Sauce
- 3 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp red chili flakes
Sauce:
- 15 ounce can tomato sauce
- 1 tbsp Calabrian Chili Paste
- 1 yellow onion, small diced
- 4 cloves garlic, minced
- Salt and pepper to taste
- Olive Oil or butter to finish the sauce
- Drain tofu. Mix the marinade ingredients in a mixing bowl. Crumble your block of tofu into the same bowl and coat well in the marinade.
- Place on a sheet tray and bake at 350 for about 30 minutes - stirring every 5-10 minutes. You want the tofu to brown and crisp.
- While that bakes - sauté onion and garlic in a pot. When softened - add Calabrian chili and stir for 30 seconds. Season with salt and pepper.
- Add tomato sauce and simmer on low for 10-15 minutes, stirring occasionally.
- Add the tofu crumbles and a ladle of pasta water to the sauce and simmer for another 5-10 minutes. Taste for seasoning and adjust to your preference. Stir in a drizzle of olive oil or a few pats of butter to finish the sauce. Serve over pasta of your choice and enjoy!