Vegan ragù (bolognese)

Name: Vegan ragù (bolognese)
Total time: 2100 s
Yield: 4 people
Cuisine: British
Ingredients: 1 block firm tofu (450g); 1 onion, finely chopped; 2 garlic, finely chopped; 1 tsp white miso; 1 tsp oregano; 1 tsp paprika; 1 tsp chilli powder; 1 tbsp soy sauce; 1 tbsp sesame oil; 10 leaves basil, shredded; 2 tbsp ketchup; 2 tbsp olive oil; 100 g passata; Half tin (200g) chopped tomato

Alistair Haimes @alistairhaimes

Vegan ragù (bolognese)

Alistair Haimes @alistairhaimes

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Ingredients

35 mins

4 people

1 blockfirm tofu (450g)
1onion, finely chopped
2garlic, finely chopped
1 tspwhite miso
1 tsporegano
1 tsppaprika
1 tspchilli powder
1 tbspsoy sauce
1 tbspsesame oil
10 leavesbasil, shredded
2 tbspketchup
2 tbspolive oil
100 gpassata
Halftin (200g) chopped tomato

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Steps

35 mins

1

Preheat oven to 180c. Tear tofu into very small bits that look like mince; sprinkle on chilli powder and paprika, and mix in soy sauce and sesame oil. Roast for 25 mins, turning half way
2

Meanwhile, chop and fry onion over medium heat in olive oil until transparent, then turn heat to low and add sliced garlic, and the oregano, basil, miso, salt and pepper, ketchup and passata.
3

Add the roasted tofu and chopped tomatoes, cook through for 10 minutes; serve with pasta