Delicious vegan sauce inspired by Bologna cuisine.
recipe,photo-recipe,celery,carrots,white tofu,tomato paste,Sauces,Gluten-Free,Lactose-Free
No. of servings
Peel celery and carrots, wash and grate. Add to the onion.
Add salt and fry for 5 minutes, stir from time to time. Season with chili sauce ...
white tofu 6.25 oz (180 g)
... and add roughly grated tofu. Stir and cook together for 5 minutes.
Add the tomato puree, sugar and cook for 10 minutes. Season with crushed garlic.
Pour the sauce over a portion of pasta and serve. You can also serve the sauce with steamed dumplings.