I’ve landed in the UK, and I’m back to cooking and blogging! I had the most incredible, life changing two months in Los Angeles. It was a crazy, magical, whirlwind of experiences, and I can’t wait to be back there.
Since coming back to England, I’ve been struggling with jet lag – waking up and sleeping at random hours, always being hungry (although that’s really nothing new), and feeling pretty spaced out. However, I’ve been staying at my mothers house to catch up with her and spend some time together – so luckily I’ve been able to create my own schedule, let the jet lag do its thing, and have very little stress about it.
When it comes to eating with jet lag, I always go for comfort foods and carbohydrates. Anything that will keep me awake and give me some energy. So normally, I just want to eat tonnes of pasta or potatoes! This past week, all I’ve been craving is pasta – so I decided to create a new pasta dish for my blog.
I love bolognese and rich tomato pasta sauces – as you can tell by my previous lentil bolognese recipe. There’s nothing better than tucking into a warming bowl of delicious pasta, topped with a nourishing tomato sauce. So for this recipe, I decided to do a new take on my bolognese – with a smoky twist (from smoked paprika) and an addition of tofu.
I really enjoyed making this recipe, and eating it instantly perked me back up and gave me lots of energy to push through my jet lag! Let me know if you try the dish!
smoky tofu bolognese
1 tbsp olive oil
1 medium onion
1-2 large cloves garlic
1 mushroom (35g)
85g red pepper
2 tbsp dried mixed herbs
1 tbsp + 1 tsp smoked paprika
1 tsp chilli powder
1 tsp vegetable stock powder – I used bouillon
1/2 tsp salt
black pepper to taste
1 400g tin chopped tomatoes
1 1/2 cup (375ml) passata
- Firstly, add the onion, garlic, courgette, mushroom and red pepper into a food processor, and blitz until finely chopped. Then, place a large wok/frying pan on a medium heat and add in the olive oil. Pour in the chopped vegetables, and fry them in the pan for 4 minutes, stirring.
- Then, drain the tofu from the pack, and crumble the block into the frying pan. Next, add in the dried mixed herbs, paprika, chilli powder, vegetable stock powder, salt and pepper. Stir everything together and continue to cook for a further 3 minutes.
- When this is done, add in the chopped tomatoes and passata. Stir everything together and reduce the heat slightly. Allow the sauce to simmer and heat through for around 15-20 minutes to develop its flavours.
- During this time, cook your desired amount of pasta, ready to serve with the sauce. When both the pasta and the sauce are ready, remove them from the heat, drain the pasta and serve with the bolognese.
shop this post