Game-Changing Tofu Bolognese

• 1 head cabbage
• 2 teaspoons salt
• 1 teaspoon ground pepper
• 4 tablespoons olive oil
• 2 pieces garlic cloves
• 1/2 red onion
• 2/3 pound tofu
• 3 1/2 ounces sweet potato
• 4 1/4 cups tomato puree

1. Preheat oven to 200 celsius, cut cabbages into disks and lay on a lined baking tray, drizzle with 2 tablespoons of oil and season passionately.
2. Roast cabbage in oven for 25 minutes until just tender (al dante, some might say)
3. Wash, peel, and chop sweet potato and onion. Small dice onion, medium cubes for sweet potato, peel and slice garlic.
4. Heat medium pot on medium heat, add oil, onion, and garlic. Sweat out for 2 minutes.
5. Add sweet potato, drop temperature to a low/medium, stir in tomato puree.
6. Increase heat to medium and bring to a boil, crumble tofu by hand and add to pot.
7. Stir occasionally and moderate heat until sweet potato is tender and sauce is reduced.
8. If potato isn't tender enough and the sauce is getting too thick add some water to thin it out and reduce the heat, let simmer uncovered.
9. Season to taste.
10. Slice cabbage into thin ribbons when it cools down.
11. Ladle a serve of sauce on the cabbage and top with thyme or basil.

cabbage, salt, ground pepper, olive oil, garlic, red onion, tofu, sweet potato, tomato puree

Taken from www.yummly.com/recipe/Game-Changing-Tofu-Bolognese-1797295 (may not work)