Tofu Spaghetti Sauce with Coral Lentils
Spaghetti sauce! It's a classic and everyone has their favourite recipe for it. It's also a guaranteed kid-pleaser. Our veggie-friendly version of this comforting dish is packed with protein from tofu and coral lentils. It's equally flavour-packed, thanks to the spices and crunchy veggies! Use it to top pasta, or in a lasagna or other gratin recipes. Prepare a big batch and freeze in various portion sizes (single, 4 to 6 servings, etc.) so that it is easy to use whether you're making dinner for one, two or many!
3 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1/2 tsp chili powder
1 carrot, diced
1 stalk celery, diced
1 tbsp tomato paste
sea salt, to taste
ground pepper, to taste
1 block of firm tofu, drained
1 tsp dried oregano or thyme
3 cups crushed tomatoes
1/2 cup coral lentils
5 sprigs fresh basil, finely chopped
In a large saucepan, heat the olive oil and cook the onion for about 3 to 4 minutes.
Add the garlic and chili powder. Then add the carrots, celery and tomato paste. Brown for another 2 to 3 minutes.
Drain the tofu and crumble it into the saucepan. Season generously with salt and pepper.
Add the crushed tomatoes and the dried herbs.
Add the lentils then bring to a boil, lower heat and let simmer for about 20 minutes, stirring occasionally.
While the sauce is simmering, cook the pasta in a large quantity of salted boiling water. Strain and set aside.
To serve, top the pasta with the sauce.