Name: Tomato tofu sauce
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: flaked sea salt and freshly ground black pepper; 1 bay leaf; 200 g/7 oz silken tofu; pinch dried chilli flakes (optional); 2 x 400 g/14 oz tins chopped tomatoes; 1 tsp caster (superfine) sugar; 1 tsp balsamic vinegar; 1 courgette (zucchini), finely chopped; 2 cloves garlic, peeled and crushed; 2 tbsp olive oil; 1 stick celery, finely chopped; 1 onion, finely chopped; 1 carrot, finely chopped

Preparation info

Difficulty
Easy
Ready in
30 min

Appears in

The Flexible Vegetarian

By Jo Pratt

Published 2017

About

This has become a firm favourite in my house, particularly with the kids. I started making it when I became fed up of them asking for (or demanding!) pasta with tomato sauce for dinner. As lovely as that may be, I became conscious that it wasn’t really a balanced meal as it didn’t contain any protein. So I came up with this recipe. They love it, and I love it because it can be frozen in measured portions making it a handy ready-meal. And as well as tossing it into cooked pasta, it can be us