This sauce has always been a hit with our little one. Very quickly we discovered that pasta and noodles with a tomato based sauce was a meal that was always enjoyed (a safe and easy option for many kids!). So, when I trialed this concoction (basically a plant based version of beef/pork bolognese) I was hoping it would be accepted and enjoyed, and, to my delight it was. 

This sauce is easy to make and freezes well. It’s tasty and also nutritious.


You need:

1/2- 1 clove of garlic, chopped/sliced

1/2 a zucchini, chopped finely or grated

2 small carrots (or one medium), grated

1 celery stick, chopped finely

Olive oil

1 x 400g tin of crushed tomatoes

Fresh herbs (a little handful), I recommend one or all of rosemary, thyme and oregano OR a sprinkle of dried herbs (I recommend oregano and thyme)

100g tofu, you can use firm (cut up into small pieces) or silken (broken up a little), both work. When using silken tofu the sauce will be more creamy and when using firm it will have a bit more texture. 



To make:

  1. In a saucepan or small fry pan add a splash of olive oil and your chopped/sliced garlic, zucchini, celery and carrot and simmer a little (on low).
  2. Add a tin of tomatoes, a splash of water and herbs (fresh and/or dried) and stir in, simmer a little such that the carrot and celery begins to soften.
  3. Add the tofu, stir in and simmer for a minute or two (the tofu doesn’t need to cook for long, the sauce just needs to reduce a bit and the veggies need to soften a little). If you need to, while the sauce is simmering, add more water to help the veggies cook. 
  4. Place some sauce in a bowl and using a handheld blender, blend until smooth or partially smooth. You can also add sauce to a jug style blender or Nutribullet style mixer. 
  5. Serve with any type of pasta, noodles, gnocchi or rice. This sauce also makes a great sauce for ‘pizza toast/bread’.

Note: I dont tend to season this sauce, however if you make a bigger batch to serve for the whole family (and if you feel it needs it) you can certainly add a little salt and pepper. Or, just serve with parmesan as this adds a little extra ‘ummph’. 


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