- 450g firm tofu
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 slices of celery cut
- 2 peeled and diced carrots
- ¼ tza soy sauce
- ¼ tza brown sugar, de cane or maple syrup
- 3 cloves finely chopped garlic
- 2 tablespoons dried basil
- 2 tbsp dried oregano
- ½ tsp chili flakes
- 3 cans of chopped tomato natural
- Salt and pepper
< li itemprop = "ingredients"> 1 tsp salt
Crush the tofu with a blender or a fork and set aside.
In a large skillet, heat the oil and add the onion, celery, carrots and salt. Cook over medium-high heat until vegetables begin to be tender (about 15 minutes). Add oil if you see it necessary.
Add the tofu, soy sauce, sugar, minced garlic, basil, oregano, chili and tomato.
Cover and bring to a boil, once bring to a boil, lower heat to simmer, stirring and gently scraping bottom of pan regularly, about 45 minutes.
Uncover and continue cooking about 30 minutes or until sauce has thickened. Add salt and pepper to taste.
Serve over whatever pasta you like.