Make one of the most classic comfort foods vegetarian with a delicious spiced bowl of tofu bolognese sauce over pasta.
If there’s one thing I crave every time we take a turn for chillier weather, it’s pasta. Red sauced, finished with a slick of glossy butter and studded generously with little braised bits of short rib or piggy things — or draped lazily around tender meatballs or glistening crumbles of spiced sausage. Praise the lord. It gets me every time. And if we’re telling stories (when are we not?), at least once a year I’ll be standing in line at the market when I catch a glimpse of unapologetically sexy meatballs on the cover of a food glossy and I’ve got to hop out of line and restock my basket accordingly.
Rich, meaty, tomatoey pasta. It’s the kind of thing rainy Sundays were made for.
And then there’s this.
This. Is weeknight pasta. Red and saucy, indeed, but by all means lighter and simpler. Today we’ll just leave it at this: crumbled tofu, sausage-y spices, jarred marinara and bright herbs.
Oh, and it’s on the table in about 15 minutes.
Emily Stoffel (Em) is the voice behind The Pig & Quill, a food blog featuring original, (mostly) mindful & real food-based recipes -- plus salty scribblings about life, love and all the miscellany that falls into that goofy little crack between the fridge and the cabinetry. When she's not in the kitchen, you can find Em (pretending to enjoy) running, nerding out over marketing, chatting with Momma and planning elaborate vacations that sometimes work out. She lives in the San Francisco Bay Area with her husband, Chris, and their three bicycles.