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Veggie Packed Tofu Bolognese

Veggie Packed Tofu Bolognese

with Pesto Noodles

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You can't beat the feeling of sitting down to a hearty bowl of Bolognese! In this version, the delicate mixture of tomato, stock, cream, aromatics blend and thyme will please your taste buds and warm your soul.

Tags:

Veggie

Allergens:

Soja

•Hvede

•Schwefeldioxide und Sulfite

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

170 g

Spaghetti

1 unit(s)

Crushed Tomatoes with Garlic and Onion

113 g

Mirepoix

1 tbsp

Soy Sauce

1 unit(s)

Vegetable Broth Concentrate

¼ cup

Basil Pesto

2 unit(s)

Garlic, cloves

4.3 g

Italian Seasoning

113 g

Mushrooms

Not included in your delivery

0.06 tsp

Salt*

2 tbsp

Oil*

0.06 tsp

Pepper*

Nutrition Values

Calories820 kcal

Fat34 g

Saturated Fat5 g

Carbohydrate96 g

Sugar19 g

Dietary Fiber11 g

Protein34 g

Sodium1630 mg

Trans Fat0.1 g

Potassium1350 mg

Calcium700 mg

Iron8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Large Pot

•Measuring Spoons

•Measuring Cups

Cooking Steps

1

To the boiling water, add pasta. Cook for 10-13 min, until tender but still firm to the bite.
Reserve 1 cup (2 cups) pasta water.*
Strain pasta, then return to the pot, off heat.
Toss with pesto. Cover to keep warm.

2

Meanwhile, thinly slice mushrooms.
Peel, then mince or grate garlic.
Pat tofu dry with paper towels, then crumble into pea-sized pieces.

3

In a large non-stick pan, heat 2 tbsp (3 tbsp) oil over medium heat.
When the pan is hot, add tofu along with mirepoix, mushrooms and garlic. Season with pepper.
Cook stirring often until veggies and tofu are tender crisp, 6-8,min.
Add Italian Herb Spice Blend. Cook for 1 min, stirring to toast.

4

To the pan with tofu and veggies, add crushed tomatoes, soy sauce, reserved pasta water and vegetable stock concentrate.
Season generously with pepper, then stir to combine.
Bring to a boil over medium-high.
Once boiling, reduce heat to medium-low. Cook for 3-4 min, stirring occasionally, until sauce thickens slightly.

5

Divide pesto pasta between bowls.
Top with Tofu Bolognese sauce.

Meal right image

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