Tofu Bolognese

4.88 from 16 votes

My delicious tofu bolognese sauce thats vegan, dairy free and gluten free - ideal for spaghetti and pasta. Ready in 30 minutes, easy to make and minimally processed.

Cook Time30

Total Time30

Course: Main Course

Cuisine: American, English, Italian, Italian American

Servings: servings

Calories: 239kcal

Author: Richard Makin

Ingredients

250 g extra firm tofu
1.5 tablespoon dark soy sauce or sub for tamari if gluten free
3 tablespoon olive oil or sub for rapeseed, vegetable oil or any neutral oil
1 onion peeled and finely diced
1 carrot peeled and finely diced
1 stick celery finely diced
1 clove garlic finely minced or crushed
2 tablespoon tomato puree aka tomato paste
400 g can of chopped tomatoes
130 ml vegan red wine optional
1 vegan stock cube or 1 tablespoon vegan bouillon powder
1 bay leaf
2 teaspoon flaky sea salt
½ teaspoon ground black pepper
1 teaspoon sugar
440 g pasta I used spaghetti
100 ml soy milk unsweetened and unflavoured
Fresh basil for serving
Vegan Parmesan for serving

Metric - US Customary

Instructions

Drain the extra firm tofu and pat dry with kitchen towel. Use the coarse holes on. Box grater to shred the tofu into a medium bowl.
250 g extra firm tofu
In a large non-stick frying pan, add one tablespoon of the olive oil and place over medium heat. Add the tofu and fry for 5 minutes, stirring often, until lightly browned. Turn off the heat. Add the dark soy sauce and stir through the tofu. Set aside.
1.5 tablespoon dark soy sauce, 3 tablespoon olive oil
Place a large saucepan over medium heat and add the remaining olive oil. Once hot, add the onion and fry for two minutes or until soft, do not let the onion brown. Add the carrot, celery and garlic then fry for a further two minutes.
3 tablespoon olive oil, 1 onion, 1 carrot, 1 stick celery, 1 clove garlic
Add the shredded tofu and stir in the tomato puree and red wine. Allow to simmer for 2 minutes then add the can of chopped tomatoes.
2 tablespoon tomato puree, 130 ml vegan red wine, 400 g can of chopped tomatoes
Fill the empty can of chopped tomatoes up with just boiled water and add to the frying pan. Stir in the stock cube, bay leaf, sea salt, black pepper and sugar. Bring the sauce to a simmer then reduce the heat, cover with a lid and leave to cook for 20 minutes, stirring occasionally.
1 vegan stock cube, 1 bay leaf, 2 teaspoon flaky sea salt, ½ teaspoon ground black pepper, 1 teaspoon sugar
While the sauce cooks, place a large saucepan of salted water over medium heat and bring to the boil. When the sauce is 10 minutes from being ready, cook your pasta according to the packet instructions.
440 g pasta
Drain the pasta. Check the sauce, it should be reduced and very thick. Add the soy milk to the sauce little by little, stirring for around a minute after each addition until it’s completely absorbed into the sauce.
100 ml soy milk
Return the cooked pasta to its saucepan and dress with a little sauce. Divide the pasta between 4 plates and top with the remaining sauce. Serve with extra black pepper, a sprinkle of fresh basil and your favourite vegan parmesan.
Fresh basil, Vegan Parmesan

Nutrition