Vegan Tofu Bolognese Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 people
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Calories
150 kcal
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Course
Main Course
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Cuisine
Italian
Vegan Tofu Bolognese Recipe
Description
The Vegan Tofu Bolognese Recipe uses firm tofu crumbled and seasoned with nutritional yeast, soy sauce, and spices such as garlic powder and smoked paprika, then pan-seared until golden to develop flavor and texture. The savory tofu bits are combined with a homemade marinara made from sautéed carrot, celery, onion, garlic, tomato paste, and passata, gently simmered into a thick sauce.
The finished sauce is rich and hearty with a balance of savory, smoky, and slightly sweet flavors. The combination of vegetables and tofu creates a substantial texture that resembles traditional Bolognese but without meat.
This versatile sauce can be served over pasta or used in dishes where a meat sauce is typical. The recipe offers a plant-based protein option while maintaining the comforting qualities of a classic Bolognese.
The tofu can also be cooked using an air-fryer or oven as alternatives to pan-searing, offering flexibility in preparation.
Ingredients
Tofu
- 14 oz tofu firm
- 2 tablespoon nutritional yeast
- 3 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon black pepper
Marinara Sauce
- 2 carrot
- 1 celery stalk
- 1 white onion
- 2 garlic cloves
- 1 tablespoon tomato paste
- 28 oz tomato passata or tin tomatoes
- 1 teaspoon sugar
- salt to taste
- black pepper to taste
Instructions
For the tofu
- Remove any excess water from the tofu block. You can do that by wrapping it with a paper towel.
- Crumble the tofu using your hands and add all the seasoning ingredients: Soy sauce, nutritional yeast or yeast flakes, garlic, onion powder, smoked paprika, black pepper, and salt. You can combine all the ingredients using a spatula until all the tofu crumbs are well coated.
- Heat some olive oil to a non-stick pan to medium-high heat and sautée the tofu until starts to golden.
For the Marinara Sauce
- Finely chop the carrot, celery, and onion. Grate or mince the garlic cloves.
- Add some olive oil to a medium or large pot. Add finely chopped carrot, celery, onion, and garlic. Sautée for a couple of minutes.
- When the onion starts to soften, add the tomato paste and pan-seared tofu crumbles. Combine well.
- Pour the tomato passata or add the chopped tomatoes. Stir to make sure that all the ingredients are well combined.
- Cover with a lid, bring to a gentle simmer, and cook for about 30 minutes, stirring occasionally
- Adjust the sauce by adding salt and pepper, or a little sugar if the sauce is slightly acidic.
Notes
- Firm tofu should be well dried before crumbling to help it crisp when cooked.
- You can pan-sear the tofu or alternatively cook it using an air-fryer or oven to achieve a browned surface.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 11g | 22% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 582mg | 24% |
| Potassium | 831mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 4325IU | 87% |
| Vitamin C | 18mg | 20% |
| Calcium | 128mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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