Spaghetti bolognese is the typical dish that practically all families consume. But now what, if I am a vegetarian / vegan or now that I have stopped consuming meat? There is always a solution and this is already done, here at home, a year ago! : D Curious? Keep reading.
P.S. This recipe can be done in the pressure cooker, in fact here at home that’s how we do!
You will need:
- 500 grams of tofu;
- 1 red onion;
- 3 cloves of garlic;
- 1 pack of fresh mushrooms (you can use the frozen ones);
- tomato paste;
- olive oil;
- white wine;
- cream of rice (to turn the sauce creamier, I am not going to use in this recipe).
Start by peeling the garlic cloves and the onion. Cut the garlic and the onion cloves coarsely. Put a little of olive oil in the pan and sauté them. Cut the mushrooms and crumble the tofu. Add them in the pan as soon as the onion is almost transparent.
Stir well and cook for a little while. Add the tomato pulp (the amount will vary according to your preferences). Go seasoning (including a little of white wine) and stirring until you it’s on point.
To accompany, cook the pasta you like the most, in my case, cooked corn dough (it’s gluten-free). To complete, I added oregano and sesame seeds (because I really like it).
Hope you enjoyed