1. Heat 1 tbsp of olive oil in a large pan or pot. Crumble 300g/10.5oz firm tofu into the pan and add ½ a diced onion, 3 cloves of diced garlic, 1 tsp smoked paprika, 1 tbsp vegeta stock powder and 1 sprinkle of cayenne pepper. (Adding spices now will make the tofu more flavoursome). Fry until tofu is golden brown and the onion has sauteed.

2. Add 1 cup diced pumpkin, 1 diced small carrot, 4 diced mushrooms, 1 cup diced broccoli, 500g/17.5oz of pasta sauce and 1 tsp dried oregano. (If you would like the sauce thinner you can add ½ cup of water to the mix here).

3. Stir until mixed well. Place lid on the pan or pot, decrease the heat and simmer for 10 minutes, stirring occasionally.

4. Once the carrot and pumpkin in the bolognaise is soft, it’s ready! Serve with spaghetti and fresh basil.

Ve – Vegan
DF – Dairy Free
GF Option, use a gluten free spaghetti
NF – Nut Free

Nutritional Information (1 serving = ¼ of the tofu bolognese without spaghetti)
Calories: 280kcal/ 1200kJ
Protein: 19g
Carbohydrates: 17g
Fat: 13g

Nutrient Boost

The tofu and vegetables throughout this bolognese provide a tasty, comforting hit of protein, antioxidants and vitamins. We’re all about adding as many nutrients as possible into the classics, so you will usually see 3-4 vegetables diced into our main meals. This allows us to recreate more than a family favourite, but a beneficial meal as well! Tofu boosts your daily protein intake, which rebuilds our muscles and aids in the recovery process, whilst the tomatoes, pumpkin, carrot and broccoli include vitamin A and C. Research shows Vitamin A is essential for healthy vision and decreasing the risk of certain cancers. Vitamin C is a powerful antioxidant that improves your immunity’s defence system and helps repair tissue damage, which is common after a workout). This makes the bolognese a great option for dinner after a big day of work and exercise.