1 tbsp olive oil
200g tofu, drained and cut into small cubes
1 stalk celry, chopped
1 carrot, finely chopped
1 red pepper, finely chopped
4 large tomatoes chopped
1 400g/14oz can chopped tomatoes
handful fresh flatleaf parsley
1 pinch sugar
salt and freshly ground black pepper
Gluten free spaghetti, cooked according to packet instructions
1 tbsp garlic infused oil (optional)
Heat the oil in a large pan over a medium heat. Add the carrots, celery and fry gently until softened.
Add the diced tofu, red pepper and fry for 4-5 minutes to soften.
Add the tomatoes, bring to a simmer and continue to heat gently for 20-30 minutes.
Tear up the parsley and add it to the tomato mix. Season well with salt and freshly ground black pepper.
Add the cooked gluten free spaghetti to the tomato sauce and mix well.
Serve onto warm plates and drizzle liberally with garlic infused oil.
Recipe adapted from: Good Food