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  • We have a lovely vegan tofu bolognese recipe to share with you this week. It’s perfect if you are craving a warm, cozy dish paired with a glass of the Free Form Cabernet Sauvignon from the Okanagan Crush Pad, featured in our Organic Wine article. This twist on a traditional Bolognese is thick in texture full of flavor and easy to make.

    You can easily modify this recipe to make it gluten-free as well!

    Tofu Bolognese Recipe

    • 1 pkg extra firm tofu (350g) crumbled
    • 1 onion, roughly chopped
    • 1 large carrot, roughly chopped
    • 2 stalks celery, roughly chopped
    • 4 cloves garlic
    • 30mL (2 Tbsp) olive oil
    • 1 can (156mL) tomato paste
    • 1 can (680mL) large can tomato puree
    • 2 bay leaves
    • 15mL (1 Tbsp) dried basil
    • 15mL (1 Tbsp) dried oregano

    1. In a food processor, puree onion, carrots, celery, and garlic into a coarse paste.

    2. In a large pan over medium-high heat, coat pan with oil. Add the pureed vegetables and cook until all the juices have evaporated and vegetables have softened, stirring frequently, for 10-15 minutes.

    3. Add the tofu and cook for another 10 minutes. Then, add the tomato paste and cook for 2-3 minutes. To finish the sauce, add tomato puree and dried herbs and cook for 5 minutes, constantly stirring.

    4. Serve hot over cooked pasta, and enjoy!

    Tiegan Ford is the Marketing Coordinator at Paired, with an interest in design as well. As a novice wine drinker, she enjoys learning about wine, what foods to pair with different wines, and tasting notes to further expand her knowledge and enhance her wine tasting experience.

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