You can use a smaller block of tofu (9 oz; 250 g) for a thinner sauce.
Ingredients
- 1 tsp (5 g) minced garlic
- 1 tsp (5 mL) olive oil
- 1 can (14 oz; 398 mL) tomato sauce
- 1 can (19 oz; 540 mL) diced tomatoes
- 1 can (5 ½ oz; 156 mL) tomato paste
- 1 tbsp (15 mL) HP sauce
- 1 tbsp (15 mL) Heinz 57 sauce
- 4 dashes Tabasco sauce
- Salt and pepper, to taste
- 1 tbsp (15 g) sugar
- 1 tsp (3 g) thyme
- 1 tsp (3 g) marjoram
- 1 tsp (3 g) basil
- 1 tsp (3 g) rosemary
- 1 medium onion, coarsely chopped
- 1 yellow or green zucchini, coarsely chopped
- 1 green pepper, coarsely chopped
- 1 cup (110 g) mushrooms, coarsely chopped
- 1 block (18 oz; 500 g) tofu
Steps
- In a large saucepan or Dutch oven, brown the garlic in the oil on medium heat.
- Add the tomato paste, diced tomatoes and tomato sauce. Stir occasionally.
- Add the spices and the other vegetables.
- With a fork, break up the tofu into pieces.
- Add the tofu to the sauce. Let simmer for 20 to 30 minutes on low heat. Stir occasionally.
- Serve over pasta and sprinkle with parmesan.
