Ahh Soya Tofu, you are a wild card mate. From vegan protein god send to a condiment sometimes-food. A clean dairy alternative to a GMO poster child with more wasteful bi-products than a Toyota Prius battery manufacturer. Most people just hate you because they have no idea how to cook with you.
I love a bit of tofu, ever since my very first laksa at age 12 I’ve had you in mind, that and to promptly ask for serving tools when ever i leave an Asian take out joint. “Where IS my spoon and stuff” I bellowed, in hopes of getting my huge Chinese soup spoon.
Here is a recipe my cousin taught me. A simple one pot, one spoon, make in advance, freeze and keep Tofu Bolognese with roasted cabbage ribbons.
Game-Changing Tofu Bolognese
- Takes 10 minutes prep
- Takes 30 minutes to cook
- Makes 3/4 servings
- Cabbage - 1 small head
- Salt - 2 teaspoon
- Ground pepper - 1 teaspoon
- Olive oil - 4 tablespoon
- Garlic cloves - 2 piece
- Red onion - 1/2
- Tofu - 300g
- Sweet potato - 100g
- Tomato puree - 1 litre
- Preheat oven to 200 celsius, cut cabbages into disks and lay on a lined baking tray, drizzle with 2 tablespoons of oil and season passionately
- Roast cabbage in oven for 25 minutes until just tender (al dante, some might say)
- Wash, peel, and chop sweet potato and onion. Small dice onion, medium cubes for sweet potato, peel and slice garlic
- Heat medium pot on medium heat, add oil, onion, and garlic. Sweat out for 2 minutes
- Add sweet potato, drop temperature to a low/medium, stir in tomato puree
- Increase heat to medium and bring to a boil, crumble tofu by hand and add to pot
- Stir occasionally and moderate heat until sweet potato is tender and sauce is reduced
- If potato isn’t tender enough and the sauce is getting too thick add some water to thin it out and reduce the heat, let simmer uncovered
- Season to taste
- Slice cabbage into thin ribbons when it cools down
- Ladle a serve of sauce on the cabbage and top with thyme or basil
You can add any number of vegetables to this dish, broccoli, carrot, kale, spinach. I like using this dish to clear out my fridge just before my re-up of groceries mid week.
Add a little red wine vinegar or straight up red wine to give that traditional Italian flare, it’s always good to give nods to the old country (my sister in-laws old country that is).
Take a gander in your pantry mid simmer and see if you have any Masterfood oregano/Italian herb/paprika viles floating around. throw a dash of any of these in and give the dish some depth.
Try a little truffle oil on the cabbage also, because surely Instagram will have a smell-o-vision app next and hashtags won’t do it justice.
If your apprehensive about buying jared tomato puree, then simply blend a kilo of over ripe tomatoes.