Vegetable Bolognese with Tomatoes and Tofu
This meal combines the saucy flavor of bolognese spaghetti mix and the splendid taste of tofu. it packs a lot of protein and is approved for all Ideal Protein phases. Add parsley for garnishing if you wish.
Estimated Nutrition
Ingredients
- 1-2 tsp. olive oil
- 2 tbsp. thinly sliced green onions
- 1 garlic clove, pressed or minced
- 2 ounces of finely grated tofu (organic, fermented, sprouted if possible)
- 1/4 cup finely diced celery
- 1/2 tsp. paprika
- 1/2 tsp. Italian seasoning
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. red pepper flakes
- 3/4 cup fire-roasted diced tomatoes
- 1 cup vegetable broth, divided in half
- 1 packet Ideal Protein Vegetable Bolognese Spaghetti Mix
- 1 cup zucchini noodles
- Fresh parsley for garnish, optional
Preparation
Step 1
In a large skillet, add oil, garlic and green onions and cook over low heat.
Step 2
Add tofu, celery, paprika, Italian seasoning, salt, pepper, and red pepper flakes.
Step 3
Once tofu starts to turn golden, add tomatoes with 1/2 cup of the vegetable broth, turning the heat to medium. Cover while cooking the vegetables, stirring occasionally; cook approximately 15 minutes.
Step 4
Sprinkle in IP Vegetable Bolognese Spaghetti Mix and mix well.
Step 5
Add the other 1/2 of the vegetable broth, stir and cook for about 5 minutes.
Step 6
Plate your zucchini noodles and pour hot Bolognese over the noodles.
Step 7
Garnish with fresh parsley if desired.
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