Ingredients: (approximate amounts)

14oz can tomato sauce (organic if possible)
1 small onion
1 stalk celery
1/4 tsp celery seed
Extra virgin olive oil or other oil for frying
3-5 mushrooms
Pinch powdered cloves
Cayenne
1/4 brick extra firm tofu (optional)
1 Tbsp honey or cane sugar
1 tsp balsamic vinegar

Method:

Slice all vegetables thinly. In the bottom of a sauce pan, heat up the oil and add onion, celery seed and celery. Fry over low heat until onion starts to look translucent. Meanwhile grate tofu.

Add tomato sauce, mushrooms, spices, and tofu if using. Simmer for 5-10 minutes, then taste and adjust seasonings.

If you are serving this with pasta, you will have started the water boiling when you started to cut the vegetables and added the pasta when you start to fry the vegetables or when you add the tomato sauce. If you do this then it will all be done at the same time. Serve with Katie's favourite salad and you can have a meal in 30 minutes!

Serves 2-3