Serves: 4 /  Total time: 45mins  /  Prep time: 15 minutes

Ingredients

• Olive oil
• 1 medium carrot
• 1 medium onion
• 300g firm Tofu
• 1/2 cup cooked lentils
• 4-6 button mushrooms
• 2-3 cloves of garlic
• 1-2 tsp smoked paprika
• 2 tbsp balsamic vinegar
• 1-2 tsp sugar
• 2 x 400g tin tomatoes
• 1 tbsp tomato paste
• 1 x veg or vegetarian beef stock cube.
• Nutritional yeast for serving
• Fresh basil for serving

Directions

1. Finely dice carrots, garlic, onion, mushrooms and roughly cut the tofu into cubes.
2. On medium to high heat sauté carrots, garlic, onion, mushrooms and tofu in olive oil for about 5 minutes.
3. Add smoked paprika, balsamic vinegar, sugar and cook for another 2 minutes
4. Then add the tinned tomatoes, tomato paste and stock cube, and about 1/2 cup of extra water.
5. Bring up to the boil and then reduce to a simmer for 20-30 minutes with lid on.
6. Remove lid and allow to reduce down a little, until rich looking.
7. Serve on your favourite pasta and top with nutritional yeast, a drizzle of olive oil and fresh basil.