Indulge in a bowl of cozy comfort with this easy Tofu Bolognese recipe, which offers a delightful meatless pasta option for a hearty lunch or dinner. The dish is based on my Tofu Ground Beef recipe and features a rich tomato sauce that blends perfectly to create a satisfying flavor.
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I love curling up with a piping hot bowl of this vegan Bolognese, it's the ultimate comfort food and is bursting with healthy ingredients like tofu, celery, tomatoes and carrots. It's also quick and easy to make and requires no special equipment.
A total crowd-pleaser, this recipe is set to become a staple in your home.
For more tofu recipes check out my Sticky Tofu, Indian Tofu Curry of this collection of Silken Tofu Recipes.
Why you'll love this recipe
- Delicious: quite simply, this is a mouth-watering recipe with a variety of texture. The tofu soaks up all the spices and flavors added to it and results in a wonderful umami-laded dish.
- Heart Healthy: this meatless Tofu Bolognese can contribute excellent benefits such as being cholesterol free, high in fiber and lower in fat compared to ground beef, making it a heart healthy option.
- Protein-rich: tofu is also a great source of plant-based protein.
- Meal prep potential: make a big batch and eat it all week!
- A vehicle for left-over veggies: hide a myriad of veggies in your Bolognese….leeks, zucchini, beans, peppers….
- Made with simple ingredients that are easily accessible.
Ingredients & substitution notes
- Tofu Ground Beef: Extra firm tofu, soy sauce, oil, garlic powder, paprika powder, smoked paprika powder, nutritional yeast, cornstarch
- Olive oil: You can substitute any other type of cooking oil that you prefer.
- Onion: You can use any type of onion - white, yellow, or red onion.
- Garlic: If you don't have fresh garlic, you can use garlic powder or minced garlic from a jar. Onion powder works well, too.
- Celery: If you don't like celery, you can omit it or use another vegetable, such as leeks or green onion.
- Unsweetened tomato sauce: You can use canned tomato puree or passata instead of tomato sauce. If you prefer a sweeter sauce, you can add a pinch of sugar instead of maple syrup.
- Diced, canned tomatoes: If you don't have canned tomatoes, you can use fresh tomatoes instead. Simply chop them into small pieces and use them in place of the canned tomatoes.
- Maple syrup: You can substitute any other sweetener that you prefer, such as agave nectar.
- Veggie broth: If you don't have vegetable broth, you can use water instead. Alternatively, you can use chicken or beef broth if you are not vegan.
- Italian seasoning: You can make your own Italian seasoning blend by combining dried oregano, basil, thyme, rosemary, and marjoram.
- Salt and pepper: You can adjust the amount of salt and pepper to taste.
- Pasta of choice: You can use your favorite pasta, such as spaghetti, tagliatelle or penne.
See recipe card for quantities.
How to make tofu bolognese
STEP 1: Press and crumble the tofu. Add the spices and mix thoroughly.
STEP 2: Bake on a baking sheet lined with parchment paper for 20-30 minutes or until preferred texture. Check out the Tofu Ground Beef post for detailed instructions.
STEP 3: Add the onions, celery and garlic and saute until the onion is tender and translucent.
STEP 4: Add in all the other ingredients and simmer uncovered on low for 20-25 minutes to prevent burning.
STEP 5: Let the sauce simmer for a couple of minutes on a medium heat until the carrots and celery are soft. You may need to add more veggie broth and carry on cooking.
STEP 6: Add in the ground tofu crumbles and let the sauce simmer for another 3 minutes.
Top tips
- Tofu: Use high-quality chunks of tofu, organic if possible.
- Drain & Dry: Don't forget to drain and dry the tofu before you cook it.
- Adjust texture by breaking the tofu into larger or smaller crumbles.
- Finely dice veggies: Finley dice celery and carrots to ensure that they are soft after 25 minutes. If they are still raw, add a splash of veggie broth and continue cooking until tender.
- Add umami flavors: Tofu doesn't have a strong flavor on its own, so it's important to add savory, umami flavors to the sauce. You can do this by using ingredients like soy sauce, tomato paste and nutritional yeast.
- Simmer the sauce: Letting the sauce simmer for a while will help the flavors meld together and create a richer, more flavorful sauce.
- Top with fresh herbs: Adding fresh basil, oregano or fresh parsley can brighten up the flavor of the sauce.
- Balance out flavors: If the sauce tastes a bit sour from the tomatoes, balance it out by adding in a touch of sugar. On the other hand, if the sauce taste too sweet, a splash of Balsamic vinegar will balance that all out.
- Add a good crack of black pepper before serving, for another layer of flavor.
Variations & add-ins
- Gluten-free: use tamari instead of soy sauce and choose gluten-free pasta.
- Spicy: add in a touch of chili, red pepper flakes or cayenne powder for a little kick.
- Red wine: pour in a little red wine between the carrots, celery and onion and adding in the rest of the ingredients. Let it cook for a few minutes to let the alcohol evaporate.
- Omit veggies if you'd prefer.
- Ready-made sauce from the supermarket to speed things up, there are plenty of good ones out there.
Make ahead options
This bolognese recipe is meal prep friendly. Store the sauce in an airtight container in the fridge for up to 3 days.
Storage
- To store: Store pasta and sauce separately! Pack the sauce in an airtight container and refrigerate for up to 3 days.
- To freeze: is possible but will change the structure of the tofu slightly which is why I don't necessarily recommend it.
- To reheat: add a splash of veggie broth and reheat slowly in the microwave or on a stovetop.
FAQ
For best results, use firm or extra-firm tofu, this will ensure your "meat" has a good texture as crumbled tofu.
I quickly press it, yes. That way it absorbs the flavors nicely in this tofu spaghetti sauce. You don't need a tofu press, just use a heavy skillet or your hands to squeeze out any excess moisture.
Unfortunately not, no.
You can use any pasta really but a long thin pasta like spaghetti, linguine or fettucine are best for this tofu pasta sauce.
More pasta recipes
📖 Recipe
Tofu Bolognese
Ingredients
Tofu Ground Beef
- 12 oz firm or extra-firm tofu
- 3 tablespoon soy sauce *or tamari (gluten-free)
- 2 tablespoon oil *olive, sunflower...
- 1 teaspoon garlic powder
- 2 teaspoon paprika powder
- 1 teaspoon smoked paprika powder
- 1 tablespoon nutritional yeast *optional
- 1 teaspoon corn starch
Bolognese Sauce
- 1-2 tablespoon (1 tablespoon) olive oil
- 1 onion *finely diced
- 2 garlic cloves *finely diced
- 1 celery stalk *finely diced
- 1 large or 2 small carrots *finely diced, see ingredients shot
- 1 15oz can (1 can (425g)) unsweetened tomato sauce equals 1 heaped cup
- 1 14oz can (1 can (400g)) diced tomatoes in tomato sauce
- 1 tablespoon maple syrup
- ¾ cup veggie broth
- 2 teaspoon (1 teaspoon) Italian seasoning *mix of dried marjaram, oregano, parsley
- pinch salt + black pepper
- pasta of choice
Instructions
Tofu Ground Beef
- Preheat oven to 400°F (200°C).
- Press the tofu. Place the tofu on a plate or cutting board and cover it with a clean kitchen cloth or paper towels. Use your hands to squeeze out any excess water.
- Crumble the tofu to desired consistency in a small bowl using your hands.
- Add the all the other ground tofu ingredients and stir until well combined.
- Transfer the crumbles to a baking sheet lined with parchment paper. Bake for 20 minutes for a still soft tofu or 25-30 minutes for a more firm texture. Stir every couple of minutes to ensure even baking.
Bolognese Sauce
- Make the sauce while the crumbled tofu is in the oven.
- Heat some olive oil in a large saucepan over medium heat. Add onion, celery and garlic and saute until onion is translucent.
- Add all the other sauce ingredients and let simmer uncovered on low for 20-25 minutes (or until veggies are soft), stirring occasionally to prevent burning.
- Add the tofu ground beef to your pasta sauce, let simmer for another 3 minutes and serve over pasta of choice.
Video
Notes
- Tofu: Use high quality chunks of tofu, organic if possible.
- Adjust texture by breaking the tofu into larger or smaller crumbles.
- Simmer the sauce: Letting the sauce simmer for a while will help the flavors meld together and soften the veggies.
- Finely dice veggies: Finley dice celery and carrots to ensure that they are soft after 25 minutes. If they are still raw, add a splash of veggie broth and continue cooking until tender.
- Top with fresh herbs: Adding fresh basil, oregano or fresh parsley can brighten up the flavor of the sauce.
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