Now tofu can be purchased pre-flavoured it makes a great protein to use for a bolognaise sauce. Once made this can also be frozen and reheated later.

Ingredients

• 2 onions, peeled and finely chopped
• 2 tsp minced fresh garlic
• 4 tblsp oil
• 4 large Portobello mushrooms finely diced
• 1 red pepper, finely diced
• 400 gram can tomatoes in seasoned puree
• 1 cup vegetable stock or red wine
• 1 bayleaf and a sprig of thyme
• 175 gram packet Mediterranean Seasoned Tofu, diced
• ¼ cup chopped black olives (optional)
• ¼ cup chopped Italian parsley

Method

1. Cook the onions in the oil in a frying pan until they have become slightly browned but not burnt.
2. Add the garlic, mushrooms and red pepper and continue to cook until the mixture is thick and there is no moisture from the mushrooms.
3. Add the tomatoes and stock or red wine and herbs and bring to the boil and simmer for 15 minutes, stirring occasionally until the mixture is thick and flavoursome.
4. Stir in the diced tofu, black olives and parsley and season with pepper.
5. Serve over fettucini garnished with parmesan cheese and your other favourite bolognaise trimmings.