Game-Changing Tofu Bolognese

1. 1

   Preheat oven to 200 celsius, cut cabbages into disks and lay on a lined baking tray, drizzle with 2 tablespoons of oil and season passionately.

2. 2

   Roast cabbage in oven for 25 minutes until just tender (al dante, some might say)

3. 3

   Wash, peel, and chop sweet potato and onion. Small dice onion, medium cubes for sweet potato, peel and slice garlic.

4. 4

   Heat medium pot on medium heat, add oil, onion, and garlic. Sweat out for 2 minutes.

5. 5

   Add sweet potato, drop temperature to a low/medium, stir in tomato puree.

6. 6

   Increase heat to medium and bring to a boil, crumble tofu by hand and add to pot.

7. 7

   Stir occasionally and moderate heat until sweet potato is tender and sauce is reduced.

8. 8

   If potato isn't tender enough and the sauce is getting too thick add some water to thin it out and reduce the heat, let simmer uncovered.

9. 9

   Season to taste.

10. 10

    Slice cabbage into thin ribbons when it cools down.

11. 11

    Ladle a serve of sauce on the cabbage and top with thyme or basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.