Tofu spaghetti sauce with coral lentils

Prep Time 30 minutes
Cook Time 25-30 minutes
Servings 3 litres
Spaghetti sauce! It's a classic, and everyone has their favourite recipe for it. It's also a guaranteed crowd-pleaser when it comes to kids. Our veggie-friendly version of this comforting dish is protein-packed, from its combo of tofu and coral lentils. It's also flavour-packed, thanks to some spices and crunchy veggies! Use it to top pasta, or integrate it into a lasagna or other 'au gratin' recipe. Prepare a big batch and freeze the leftovers in a variety of portions (single, 4 to 6 servings, etc.) so that you can have some on hand whether you're making dinner for one, two or many!
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How it's made

Ingredients

  • 3 tablespoons of olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1/2 teaspoon of chili powder
  • 1 carrot, diced
  • 1 stalk of celery, diced
  • 1 tablespoon of tomato paste
  • 1/2 teaspoon of salt
  • Ground pepper
  • 1 block of firm tofu, drained
  • 1 teaspoon of dried oregano or thyme
  • 3 cups of crushed tomatoes
  • 1/2 cup of coral lentils
  • 5 sprigs of fresh basil, finely chopped

Directions

  1. In a large saucepan, heat the olive oil and cook the onion for about 3 to 4 minutes.
  2. Add the garlic and chili powder.
  3. Add the carrots, celery, and tomato paste. Brown for another 2 to 3 minutes.
  4. Drain the tofu and crumble it into the saucepan. Season generously with salt and pepper.
  5. Add the crushed tomatoes and the dried herbs. Add the lentils.
  6. Bring to a boil. lower heat, and let simmer for about 20 minutes, stirring occasionally.
  7. While the sauce is simmering, cook the pasta in a large quantity of boiling salted water. Drain and set aside.
  8. Top the pasta with the sauce and serve.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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