Heat up oil in a pot and add onion, garlic, celery and carrot once hot
Cook for around 10 minutes, until softened
Add paprika, dried oregano and red wine
Cook for a couple of minutes until red wine has been cooked off
Add the porcini mushrooms, sundried tomatoes, tinned tomatoes, stock cube, date syrup, vinegar and salt + pepper and a little extra water if necessary
Drain and rinse the tofu, then pat dry with a paper towel
Use your hands or a bowl and a spoon to crumble up the tofu into small pieces
Add to the bolognese sauce
Bring to the boil and leave to simmer for at least 30 minutes, or longer if possible
To serve:
Serve the bolognese alongside pasta of choice
Sprinkle over fresh herbs of choice and nutritional yeast, if liked
Notes
*Can be omitted if you don't want to use alcohol**Also works well with mashed potatoes, rice, mashed white beans or cauliflower, or even a potato gratin!