Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 8 ounces super firm or extra firm tofu
- 4 ounces white or baby bella mushrooms sliced
- 4 cloves garlic minced or crushed
- 1/2 teaspoon kosher salt (or to taste)
- 1 tablespoon Italian herb seasoning
- 1/4 teaspoon red pepper flakes optional
- 28 ounces canned petite diced tomatoes undrained
- 28 ounces canned crushed tomatoes
Instructions
- Heat olive oil dutch oven over medium-high heat. Add onion, and stir to coat with oil. Crumble tofu into very small pieces over the onion. Stir and cook 10-15 minutes until the onion is very tender. A black crust will form on the bottom of the pan as the tofu cooks. This is a good thing! It will add flavor to the finished sauce.
- Stir in mushrooms, garlic, salt, Italian herbs, and red pepper flakes. Cook another 1-2 minutes.
- Reduce heat to medium. stir in diced and crushed tomatoes. Bring to a low boil, stirring often. Cover pot not quite tightly to allow some steam to escape. (You want the liquid to burn off a bit to thicken up the sauce.) Reduce heat to low, and simmer for at least two hours, stirring occasionally. Adjust salt to taste, and serve over your favorite pasta.
- Prep Time: 5
- Cook Time: 120
- Category: Dinner, Pasta and Noodles
- Cuisine: Italian