This is a real easy, studenty, cheap and cheerful recipe! I know every meat eaters (or at least my meat-eating boyfriends) reaction to this meal would probably be “it’s missing meat”, and yeah, it is, but it honestly doesn’t taste like you’re missing anything when you eat this meal! The tofu, although admittedly unappealing to look at, is suprisingly substantial in padding out a bolognese. Here we coupled the tomato sauce with garlic, peppers and onions along with the tofu pieces and it was really delicious. So here goes…
Part-bake bread, chopped garlic and (dairy-free) butter
Tomato sauce (jar)
small block of tofu
as much garlic as you like
Corriander & chives
1. Add spaghetti to a pan of boiling water, and leave to simmer.
2. Cut slits in the part-baked bread, and fill with garlic butter. Wrap in tinfoil and place in oven, top shelf, at high heat (200 C)
3. Chop and fry garlic in a pan with a little oil, to flavour the pan. Add the onions and peppers to the pan and cook for about 1 minute.
4. Add the drained tofu, mixing it into all the garlicy, oniony juices. It should absorb all these flavours until the pan seems a little dry.
5. When the peppers and onions are soft, or after about 5 minutes, add the tomato sauce.
Enjoy 🙂 x