A robust autumn family recipe, easy to put together, full of hearty root vegetables and firm tofu. Incredibly delicious and healthy
vegan comfort food.

MAKES: 4 Serves

PREPARATION TIME:
20 minutes plus cooking time for pasta

INGREDIENTS:
Bolognese Sauce
1 Pack Earth Source Foods Firm Tofu frozen then defrosted
1 750ml appx Jar of tomato passata
1 Small onion chopped
1 or 2 Cloves of garlic crushed
1 Medium grated carrot
1 Small grated raw beetroot
1 Teaspoon dry basil
1 Teaspoon dry oregano
3 Teaspoons of stock powder (or to taste)
1/2 Teaspoon freshly ground pepper
Oil for frying
1 Packet of pasta of choice*

Pasta
1 Pack of pasta of your choice, *use gluten free if required
Large pot of water

METHOD:
Earlier in the day defrost the firm tofu and give a bit of a squeeze over the sink when fully defrosted to remove excess water and then crumble.

Set a pot of water to boil for the pasta. When the water is boiling place the pasta in the water and cook to the instructions on the packet.

Meanwhile set a large fry pan on a medium heat. Add a decent slosh of olive oil. When hot add the crumbled Earth Source Foods tofu and fry until lightly browned. 

Add in the grated carrot, beetroot, onion and garlic. Fry while stirring for a few minutes then add the basil, oregano, stock and pepper. Cook a few more minutes to mix the flavours through.

Finally add the jar of passata and mix through. Allow to bubble and thicken while stirring occasionally for approximately 5 to 10 minutes.

Drain the pasta when al dente. Serve with a generous heap of delicious bolognese sauce top with vegan cheese if desired.

DIETARY NOTES:
VEGAN/ DAIRY-FREE/ GF