Edamame Spaghetti with Tofu Bolognese
- 100 grams frm tofu, minced
100 grams Planet Plant-Based Edamame Spaghetti (1/2 package)
- 1 tbsp. olive oil
- 1 small onion
- 1 large clove garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 2 tbsp. red wine
- 1 tbsp. tomato paste
- 200 grams canned chopped tomatoes
- A pinch or a drop of your favorite sweetener
- (we prefer agave) - optional
- Black pepper
Prepare the tofu by carefully mincing it with a fork into a grainy consistency. Set aside
Bring a pan to low heat, add the olive oil and the chopped onions. Let it cook until golden, occasionally stirring. Add the garlic, the oregano and the thyme and stir for another minute. Bring up the heat and add the wine, quickly followed by the grainy tofu, the tomato puree, the canned tomatoes, your sweetener of choice (optional), salt and pepper. Let it cook for around ten minutes on low heat.
In the meantime, boil the pasta in a large pot with plenty of lightly salted water for 3 to 4 minutes, until cooked al dente.
Serve the pasta with generous amounts of the tofu Bolognese, a little extra salt and fresh pepper.