Spaghetti with Tofu Bolognese Sauce

Spaghetti Sauce

This is the dish I always turn to the morning after a late night of revelry, especially when there are leftover bottles of red wine. I wouldn’t say it cures a hangover or sleep deprivation, but it sure is comforting. If you prefer, substitute ground beef for the tofu, but you’ll need to add it after you have caramelized your onions and garlic in step 2, and the sauce will take a lot longer before you can get it on the table (about 1-1/2 hours). I recently taught this healthy vegan recipe to kids in a cooking class, and there wasn’t even a noodle left (Sshhh!).

Serves 4-6

1/4 cup olive oil

1 onion, chopped

3 cloves garlic, minced

2 tablespoons tomato paste

1/2 cup red wine

2-1/2 cups (28-ounces) canned Italian plum tomatoes, crushed or puréed

1 12-ounce package Yves Veggie Ground Round (or similar meatless ground beef)

Salt and black pepper to taste

1 package spelt or brown rice spaghetti

Dried chile flakes and Parmesan cheese, if desired, for serving

1. In a medium saucepan, heat the olive oil over medium heat.

2. Add the onions and garlic and cook, stirring, until golden, about 5 minutes, being careful not to burn them.

3. Add the tomato paste and wine and cook until the liquid has almost evaporated, a few minutes. Add the tomatoes and bring to a simmer. Reduce the heat to very low and cook until the sauce thickens and the flavors develop (about 20 minutes).

4. Meanwhile, in a large pot of boiling salted water, cook the spaghetti until it is al dente, or tender with a bite.

5. Add the ground tofu to the sauce and continue cooking another 10 minutes. Season to taste with salt and pepper.

6. Drain the pasta and place into serving bowls. Top each with a large dollop of sauce. Serve with dried chile flakes and Parmesan cheese if desired.

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