Tofu Bolognese

Tofu Bolognaise 
(recipe By Daniel Acevedo)

1 parsnip
1 carrot
1 onion 
3 celery sticks
1/2 fennel bulb
250g tofu
4 cloves garlic
1Tbsp dry oregano
2 bay leaf
1 tsp fennell seeds
1 tsp cinnamon
3 tsp smoked paprika
300ml red wine
1 cup water
3 tins chopped tomatoes (1200g)

Crumble the tofu onto a baking tray, lightly oil and season with salt, pepper and oregano, bake this in the oven at 180c until it starts to brown slightly (approx 15-20 min).  You don't have to bake the tofu you cad add it fresh to the sauce, I prefer baking as it gives the tofu a better texture.

Dice onion, celery, fennel, parsnip and carrot into small cubes and thinly slice or crush your garlic.
In a med sized pot, Lightly fry you garlic and onions for a few minutes, then add the rest of the vegetables and cook for a further 5 min.  Add your herbs, cooking for a further 4-5 min, this helps release the flavor of the herbs.
Add the red wine, letting this simmer for a good 10 min before adding your tomatoes, water and fresh or cooked tofu, simmer this on a low heat for a good 20-30 min.
serve with you favorite pasta and cheese for the non vegans out there.