Food Minimalist

Spinach & Tofu Bolognese I was pretty close to needing someone to take the pan …


Spinach & Tofu Bolognese 🌿🍅🍃 I was pretty close to needing someone to take the pan away from me as I dug in after taking the photo, because I wasn’t about to stop eating this 😂🙋
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Something about the garlicky vibrant tomato sauce, in combo with the rich flavors of the baked tofu and spinach. Yum. Just…yum. Hope you all are enjoying the week! Let me know what you’re up to!🌞 🎉😋
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1/2 lb. pasta
1.5 packages extra firm organic tofu
2 tsp oil
Tofu sauce:
1/4 cup coconut aminos
1 T light soy sauce
1 tsp liquid smoke

Tomato sauce:
1 T oil
1 small onion finely chopped
4 cloves garlic minced (I like a lot of garlic! But halve if you like)
1 28 oz. can crushed tomatoes
1 tsp salt
1/2 tsp pepper
2 tsp dried basil
2 tsp dried oregano
3 cups (packed) baby spinach

Cook pasta in salted water until al dente. Meanwhile, preheat oven to 400 degrees F. Drain and pat dry the tofu. On a baking tray, drizzle oil and spread around to coat bottom. Crumble the tofu with your hands into small chunks and place onto tray. In a small bowl, mix tofu sauce, pour over the tofu, and toss to coat. spread tofu out across the tray. Bake for about 40 minutes until crispy and golden brown, stirring after first 20 min.
While pasta and tofu are cooking, in a large saucepan, add oil and onion and cook for 5 minutes. Add garlic, cook another minute, add crushed tomatoes and seasonings, and simmer partially covered about 10 min. Add spinach, stir and cook another minute. Add tofu and drained pasta, stir and cook another minute. Taste and add more salt if you prefer. 🌿🍅🌿🍅
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#veganbombs
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