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Tofu Bolognese with Cucumber Salad

By Sigrid Junkermann

Serves 2, as a main course


For the sauce:
1 package (14 oz) firm tofu
1 (6 oz) can tomato paste 
several cloves of garlic 
(or 1 large onion)
1 tsp basil
½ tsp mint (optional)
½ tsp Italian herbs
½ tsp mild curry (optional - contains turmeric)
2-3 tbsp olive oil
For the cucumber salad:
1 thinly sliced hothouse cucumber,
oilve or walnut oil 
black pepper, salt
Dijon mustard


This dish should be served with a cooling cucumber salad (see below).

Cut garlic or onion, roast gently in oil without browning. Add drained finely cut tofu, crumble with fork. Lightly fry tofu until it has become slightly brown and has formed some thin, brown crusts. Add tomato paste, add same volume in water, mix, add spices, and cook at low heat for about 5 minutes. (Note: adding tomato paste and water before tofu is sufficiently dry will lead to a soggy sauce).

Serve with whole grain pasta cooked al dente, brown rice, or potatoes boiled in their skin.  A great additional vegetable, if desired, would be string beans.



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