Tofu Bolognese – with Spaghetti

Mash the tofu with a fork, whisk with the soy sauce, basil and pepper.

Quarter the bell bell pepper, clean, rinse and dip briefly in boiling water with the tomatoes. Cut the pepper into thin strips. Skin the tomatoes and cut the pulp into cubes. Rinse the greens, clean them and cut them very thin.

Peel and finely chop the onions and garlic cloves and sauté in the oil until translucent. Fry the tofu in it for 2 minutes. Add the prepared vegetables and sauté for 1 minute. Add the whipping cream and cook in a closed pot for 10 minutes.

Make the pasta and put it in a warmed bowl.

Remove the stones from the olives, chop them finely and stir them into the sauce with the chives, paprika and cayenne bell pepper. Spread the sauce evenly over the pasta.

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