Vegan Spaghetti Bolognese - cooking recipe

Ingredients

4 tbsp olive oil
400 g tofu, crumbled
3 cloves garlic, peeled and finely chopped
6 tbsp tomato puree mixed with 4 tbsp water
150 ml red wine
2 cans (400g each) chopped tomatoes
1/2 tsp sugar
1/2 tsp dried oregano
1/2 tsp dried thyme
50 g chopped almonds
1/4 tsp coarse sea salt
400 g spaghetti
None None Fresh oregano, for garnish

Preparation

Heat the olive oil in a nonstick frying pan. Add the tofu and saute for 3 mins. Add the garlic and saute for 2 mins. Add the tomato paste mixture, wine, chopped tomatoes, sugar, dried oregano and thyme. Season, bring to a boil then simmer for 10-15 mins.
Meanwhile, cook the pasta in boiling salted water according to the package instructions. Drain, reserving 1/2 cup pasta water. Add the pasta water and spaghetti to the sauce and toss well. Serve sprinkled with the salted almonds and garnished with oregano.