Tofu Bolognese

All the delicious and hearty flavor of the iconic Italian sauce, but instead of meat, this Bolognese uses Tofu!

I recently made a Vegan Bolognese, which uses store-bought Plant Based Meat, and I know a lot of folks either don’t have access or don’t like to use it so I thought why not make a version with Tofu?

The good news is this one is just as delicious and since Tofu is cheaper and more accessible, just about anybody (without a soy allergy) can make it!

ingredients for Tofu Bolognese

• Meat – For the meat we will just be using some Super Firm Tofu! While you can just crumble the tofu into the sauce, I highly recommend making my Tofu Ground Beef recipe instead! You can also use something like my TVP Ground Beef, or Lentils & Mushrooms or Tempeh as well.

• Vegan Butter & Olive Oil – I like using a combo of both, but you can just use one or the other if you prefer.
• Mushrooms – To add some more deliciously umami and meaty flavor, we’ll start with some Mushrooms!
• Onion, Carrot, Celery – The Classic Sofrito!
• Garlic – From my understanding, garlic is not traditionally used, but I love it in this dish and I have free will, so I added it!
• Tomato Paste – We’re gonna use a whole tube of it too!
• Red or White Wine – I prefer Red Wine, but use White if you like! You can also just use some Veggie Broth if you don’t do alcohol.
• Crushed Tomatoes or Passata – You can use either Crushed Tomatoes or a Passata Tomato Sauce, both will work!
• Vegan Worcestershire – Not traditional, but elevates the sauce a little to me!
• Dried Thyme / Bay Leaves – Can use a bouquet of a few fresh thyme sprigs if you like too!
• Unsweetened Plant Milk – Add this at towards the end of the cooking process.
• Nutritional Yeast – For some added Umami!
• Pasta – Tagliatelle, Parpadelle, Spaghetti will work great!

how to make Tofu Bolognese

For the tofu, you can use just a block of SUPER FIRM tofu and crumble it up, but I highly suggest taking the time to make my Tofu Ground Beef recipe instead! It’s worth it! You can make it the day before and store in the fridge so the bolognese comes together faster too.

In a dutch oven or heavy bottomed pot, add the mushrooms. Turn the heat to medium and stir every now and then. Cook the mushrooms until they have released all their water. About 10 – 15 minutes.

Then add the vegan butter and stir to melt it. Add in the Olive Oil as well.

Once the butter is melted, add in the onion, carrot and celery. Stir to coat and cook until the veggies have softened, about 10 – 12 minutes.

Add a pinch of salt, and then the minced garlic. Stir and cook for 1 minute, then add in the Tofu Ground Beef. Stir to combine.

Next add in the tomato paste. Stir to distribute it evenly. Cook for 3 minutes, stirring often.

Add in the Red or White Wine (or Veggie Broth) and stir to incorporate. Then add the Crushed Tomatoes or Passata, Vegan Worcestershire, Dried Thyme and Bay Leaves. Stir to incorporate.

Bring to a simmer, lower the heat to medium low and cover with a lid, leaving just a crack of space for steam to escape.

Simmer for 1 – 2 hours, depending on your patience (I usually do 1 and it’s super good!) Stirring every now and then. If it’s reducing too much, lower the heat, and add 1/4 – 1/2 a cup of water and stir to loosen.

Fish out the Bay Leaves, and add in the Plant Milk and Nutritional Yeast. Stir to incorporate, and simmer as you cook the pasta according to package instructions.

Taste and adjust seasoning for the sauce, adding anything you like! I sometimes add some Red Pepper flakes for a little kick.

You can add a little pasta water to the sauce if you like, either way, toss with the pasta. Garnish with fresh parsley, vegan parmesan and enjoy!

storage

You can store any leftover pasta in the fridge for about 3 days.

You can also make the sauce and store it in the fridge for 3 – 5 days and just cook 1 – 2 servings of pasta at a time and use it throughout the week if you’re only 1 – 2 people. This way the pasta will be fresher, either way it’s good for meal prepping!

other recipes you’ll dig!

• Alfredo
• Spinach Pasta
• Vodka Pasta
• SpaghettiOs
• Turkish Pasta

If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!

Tofu Bolognese

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Course Comfort Food Classics, Pasta & Pizza

Cuisine Italian

Servings 8

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 1/4 cup Diced Mushrooms
• 2 Tbsp Vegan Butter
• 1 Tbsp Olive Oil
• 1 cup Diced Onion
• 2/3 cup Diced Carrot
• 2/3 cup Diced Celery
• 3 Cloves Garlic (Minced)
• 1 lb. Tofu Ground Beef (See Notes for other Options)
• 6.5 oz Tube Tomato Paste
• 1 cup Red or White Wine (or Veggie Broth)
• 28 oz. Crushed Tomatoes (or Passata)
• 1 Tbsp Vegan Worcestershire
• 1/2 tsp Dried Thyme
• 2 Bay Leaves
• 1 cup Unsweetened Plant Milk
• 1-2 Tbsp Nutritional Yeast
• Salt & Pepper (to taste)
• 1 1/4 – 1 1/2 pound Pasta (Tagliatelle, Pappardelle, Spaghetti)

Instructions

 

• For the tofu, you can use just a block of SUPER FIRM tofu and crumble it up, but I highly suggest taking the time to make my Tofu Ground Beef recipe instead! It's worth it! You can make it the day before and store in the fridge so the bolognese comes together faster too.
• In a dutch oven or heavy bottomed pot, add the mushrooms. Turn the heat to medium and stir every now and then. Cook the mushrooms until they have released all their water. About 10 – 15 minutes.
• Then add the vegan butter and stir to melt it. Add in the Olive Oil as well.
• Once the butter is melted, add in the onion, carrot and celery. Stir to coat and cook until the veggies have softened, about 10 – 12 minutes.
• Add a pinch of salt, and then the minced garlic. Stir and cook for 1 minute, then add in the Tofu Ground Beef. Stir to combine.
• Next add in the tomato paste. Stir to distribute it evenly. Cook for 3 minutes, stirring often.
• Add in the Red or White Wine (or Veggie Broth) and stir to incorporate. Then add the Crushed Tomatoes or Passata, Vegan Worcestershire, Dried Thyme and Bay Leaves. Stir to incorporate.
• Bring to a simmer, lower the heat to medium low and cover with a lid, leaving just a crack of space for steam to escape.
• Simmer for 1 – 2 hours, depending on your patience (I usually do 1 and it’s super good!) Stirring every now and then. If it’s reducing too much, lower the heat, and add 1/4 – 1/2 a cup of water and stir to loosen.
• Fish out the Bay Leaves, and add in the Plant Milk and Nutritional Yeast. Stir to incorporate, and simmer.
• While the sauce simmers, cook your pasta according to package instructions.
• Taste and adjust seasoning for the sauce, adding anything you like! I sometimes add some Red Pepper flakes for a little kick.
• You can add a little pasta water to the sauce if you like, either way, toss with the pasta. Garnish with fresh parsley, vegan parmesan and enjoy!

STORAGE

• You can store any leftover pasta in the fridge for about 3 days.
• You can also make the sauce and store it in the fridge for 3 – 5 days and just cook 1 – 2 servings of pasta at a time and use it throughout the week if you’re only 1 – 2 people. This way the pasta will be fresher, either way it’s good for meal prepping!

Notes

While you can just crumble the tofu into the sauce, I highly recommend making my Tofu Ground Beef recipe instead! You can also use something like my TVP Ground Beef, or Lentils & Mushrooms or Tempeh as well.

Keyword Bolognese, Pasta

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