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Tofu Pasta Sauce      Veg  HT  MC  90mins

Serves 4-6    Hot   Vegetarian   Vegetables  Main Course  Eggless

Ingredients
2 tbsp Olive Oil
1 Garlic Clove, crushed
2 Onions, chopped
2 large Tomatoes, diced
2 Green Capsicums (sweet peppers), diced
25g/1oz Mushrooms, thinly sliced
1/2 Carrot, grated
480ml/16fl.oz.Water
1 Bay Leaf
675g/1˝ lb Firm Tofu, crumbled
120ml/4fl.oz. Tomato Ketchup
3 tbsp Butter
Salt and Black Pepper

Instructions

1. Heat the oil in a large saucepan, add the onion and garlic and sauté gently for 5 minutes.

2. Add the tomatoes, peppers, mushrooms and carrot and sauté for a further 5 minutes, stirring from time to time.

3. Add the water and bay leaf, bring to a boil then reduce the heat, cover and simmer for 15 minutes.

4. Add the remaining ingredients, mix well then partially cover and simmer for 1 hour, stirring occasionally. Remove the bay leaf before serving over pasta.

More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables

 

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Key techniques required to make this recipe

 

Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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