Friday, July 15, 2016

素豆腐意大利面 Vegetarian Spaghetti Tofu Bolognese

Recently I saw the video version of the similar recipe which pique my interest and hence bookmarked it to try out.

For this recipe I have made some adaptations to suit my preference. As it turns out, this vegetarian version of bolognese spaghetti taste as good as the original meat version plus the added advantage of humanity as no killing of abuse of animal is involved.

The soft tofu adds a touch of creaminess to the broth which could easily be used to replace minced meat. Everyone loves the sauce texture! Thumbs up !

Vegetarian Spaghetti Tofu Bolognaise

Ingredients 材料
250g Spaghetti 意大利面

250g Soft Tofu 软豆腐
450g Tomatoes 番茄 (diced切丁)
280g Potatoes 马铃薯 (peeled and cubed 去皮切丁)
125g Fresh White Mushrooms 双孢菇 (diced 切丁)

600ml Water 清水
1 Tsp Mixed Whole Herbs 意大利混合香料
1 Tsp Italian Herbs 意大利香草
1/4 Tsp Dried Parsley Flakes 干香菜片
1 Tsp Oregano 干牛至
2 Pcs Bay Leaves 月桂叶
1 Bot Prego Mushroom Pasta Sauce 请蘑菇意粉酱 (680g)
3 Tbsp Olive Oil 橄榄油
1-2 Tsp Salt 盐
8-10 Tbsp Tomato Ketchup 茄酱
1-2 Tsp Sugar 糖 (optional自选 )
Black Pepper to Taste 黑胡椒少许

Directions 做法

In the bowl of a food processor, add tofu (B) and 1/3 of the diced tomatoes and pulse blend until shredded. Transfer the contents into a pot.

Stir in 1/2 of the water (C) and another 1/3 of the diced tomatoes (B) into the pot and allow to boil under medium high heat.   Add 1/2 bottle of the Prego mushroom pasta sauce and continue to simmer the mixture under medium low heat for 15mins.

Add Mixed Whole Herbs, Italian Herbs, Oregano, Bay Leaves and dried parsley. Stir to combine.  Allow the sauce to simmer for another 5 mins.

During this time, heat up 3 Tbsp of Olive oil in another deep frying pot. Toss in diced mushrooms and stir fry for a minute.

Stir in diced potatoes and continue stir frying for another minute before adding in the balance diced tomatoes.

Pour in the balance of the Prego mushroom pasta sauce and water.  Allow the sauce to boil for 3-4 minutes before adding in pepper and salt. Transfer the sauce into the simmering tofu tomato sauce mixture and stir to combine.

Lastly add in tomato ketchup and sugar to the sauce and continue stirring the tofu bolognese sauce under low heat for another 10-15 mins until it reach the desired creamy consistency.

Cook spaghetti in a large cooking pot with salted boiling water for 8-10 mins until tender. Drain.

Divide the cooked pasta among serving bowls. Spoon the sauce over the pasta and serve warm.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

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