Mushroom Tomato Sauce with Tofu Crumbles
This might be the best way to use fresh tomatoes in the summer. A trick is to add a little bit of something sweet, like honey or brown sugar, to make the flavors stand out. Photo Source
| Yield: 6 servings | Cook Time: 40 minutes with canned tomatoes, 1 hour with fresh |
Ingredients
2 tbsp olive oil
1 large red onion, diced
3 - 4 cloves garlic, diced
2 cups button mushrooms
1 14 oz package tofu, crumbled, or approximately 14 oz soy crumbles
3 cans tomatoes or approximately 20 Roma or other medium-sized tomatoes plus 1 can
2 handfuls fresh spinach per bowl
4 sprigs fresh basil
2 tsp dried oregano
1 tsp cayenne pepper
1 tsp chili flakes
1 tsp honey or brown sugar
Sea Salt and Pepper to taste
Preparation
Chop all the vegetables and crumble the tofu up, I find it’s easiest to do by hand.
Heat either a wide, deep skillet or a saucepan on medium heat. Add half the olive oil.
Tip in the onions and cook until softened.
Move them to the edges of the pot, add the other half the olive oil and the garlic in the center. Watch carefully to make sure it doesn’t burn!
Put all your tomatoes in the pot. Turn up the heat until the sauce is simmering. If using fresh tomatoes you’ll have to squish them down periodically until the sauce starts to turn to liquid.
Once it’s liquid enough, add the jumbled tofu, the basil, oregano, cayenne pepper, chili flakes and the honey or sugar.
Cook until a thick sauce forms. Make sure to taste and salt to your liking.
Serve over pasta or quinoa, placing the spinach in the bowl just before pouring the hot sauce in.
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