‘Carotti Tofunaise’

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‘Carotti Tofunaise’

If the thought of tofu doesn’t get you excited, by all means use minced or ground beef in place of the tofu. If using beef, brown first then let it simmer in with the tomatoes. I’ve made this with regular firm tofu as well as smoked tofu. While both were delicious, the smoked tofu did have a slight edge in interesting flavours. If you’re in Australia the earnest bean co makes a lovely smoked tofu.

enough for 2
1 onion, chopped
1 cans tomatoes (400g / 14oz)
300g (10oz) firm tofu, crumbled
2 carrots
small bunch fresh basil leaves (optional)

1. Heat a few tablespoons olive oil in a large pan and cook onion, covered over a medium low heat. Stir every now and then until the onion is soft but not browned.

2. Add tomatoes and their juices and break up with a spoon.

3. Bring to a simmer. Cook uncovered for about 10 minutes, or until the tomatoes have reduced into a lovely sauce.

4. Add the tofu and allow to simmer for another 5 minutes or so.

5. Meanwhile, bring a medium saucepan of salted water to the boil. Shave carrot into long ‘noodles’ using a vegetable peeler.

6. Simmer carrot noodles for 3-4 minutes or until tender. Drain.

7. Season the tofu sauce generously. Divide carrot between 2 plates and serve topped with the sauce and basil leaves (if using).

Variations

carnivore – replace the tofu with the same weight of ground (minced) beef.

cheesey – serve with a generous grating of parmesan.

carb lovers – toss in some cooked pasta. Spaghetti is probably the best option.

short on time – skip the onion and use a jar of commercial tomato pasta sauce instead of the canned tomatoes. Just simmer the sauce until hot then add the tofu.

Waste Avoidance Strategy

tofu – keeps in the packet for months or for longer term storage freeze it.

onion, tomatoes – keep in the pantry

basil – make pesto or basil oil. Can be frozen but leaves will wilt when defrosted.

carrots – keep wrapped in a plastic bag in the fridge. Will last for weeks.

Problem Solving Guide

too bland – season with salt & pepper.

carrot difficult to shave – you need a sharp good quality peeler to do the job so make sure you have a new one. A mandoline will also work but mine doesn’t give as fine ribbons as the carrot.

too tomatoey – I like my bolognese quite tomatoey – add in a little butter to soften the tomato if it’s too much for you.

carrot falling apart – if your carrot is shaved into different thicknesses, it will cook unevenly and some will fall apart. I don’t mind this so much. If the while lot is turning into carrot ‘mush’ then next time cook for less – it doesn’t take as long as dried pasta.