Tofu Sauce

This dish holds a very special and nostalgic place in my heart – it was my all time favourite dinner growing up and featured regularly in our kitchen. It’s still a family favourite, is so easy to make (a one pot wonder), is full of nourishing hearty ingredients and is delicious! This recipe is also great in that you can use with whatever you have on hand - play around with it with whatever veggies you feel like.

Serves about 4

1 tablespoon extra virgin olive oil
1 large clove of garlic, minced - optional
1 onion, diced 
500g firm tofu, grated or cubed
6 medium mushrooms, chopped
1 zucchini, chopped
2-3 stalks celery, chopped
2 carrots, chopped
1 capsicum, chopped
700g passata (1 large bottle)
1 teaspoon basil
½ teaspoon oregano
pinch marjoram
1 ½ tablespoons tamari (salt reduced if possible) 

1. In a large pot over medium heat, heat oil then sauté the garlic and onion for about a minute
2. Add the tofu and sauté for 4-5 minutes
3. Add the mushrooms and sauté for another minute or so
4.  Add the rest of the ingredients and cover with a lid
5. Bring to a boil, then turn down and let simmer for about one hour, stirring frequently
6. Serve into bowls. You might like to serve it on its own, with brown rice, wholemeal pasta, a piece of warm rye bread, or baked potato or sweet potato. It's also delicious with some chopped fresh parsley, dried chilli flakes and black pepper on top. Enjoy!