Tofu Tomato Pasta Sauce
Tofu tomato pasta sauce - this easy vegan pasta sauce is creamy and delicious but low in fat, all thanks to the addition of silken tofu. It is also a great way of sneaking some vegetables and protein into your pasta sauce! It freezes well so whip up a big batch for quick, make-ahead meals.
Servings 6 people
Ingredients
- 3 tablespoon olive oil
- 1 large onion peeled and chopped
- 2 sticks celery chopped
- 1 large carrot diced
- 1 red bell pepper diced
- 5 cloves garlic peeled and crushed
- 2 tablespoon tomato puree (paste)
- 2 bay leaves
- three 400 g (14 oz) tins chopped tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 2 teaspoon balsamic vinegar
- pinch chilli flakes (optional)
- salt and pepper
- approx 350 g (12 oz) firm silken tofu (I use Mori-Nu)
- 4 tablespoon nutritional yeast (more to taste)
Instructions
- Heat the olive oil in a large pan, add the onion, celery, carrot and red pepper and cook gently for 10-15 minutes until the vegetables are soft.
- Add the crushed garlic, tomato puree and bay leaves and cook for a couple of minutes more, stirring often.
- Add the tinned tomatoes, oregano, sugar, balsamic vinegar, a pinch of chilli flakes and some salt and pepper.
- Rinse the tomato tins out with a splash of water and add it to the pan.
- Bring up to a simmer and cook (uncovered) for 30 minutes, giving it a stir every now and again.
- Remove the bay leaves and transfer the cooked sauce to a blender along with the silken tofu and nutritional yeast. Blend until very smooth. If your blender isn't big enough you may need to do this in a couple of batches.
- Taste and add more salt/pepper/nutritional yeast/chilli as required.
Notes
- Leftover sauce will keep in the fridge for around 4-5 days.
- The sauce freezes well. I like to freeze it in individual portions and then reheat in a pan or the microwave as needed.