Tofu Bolognese
Tofu Bolognese is a quick and easy, protein-packed, vegan pasta sauce. Crumbled and seasoned tofu cooked with spices and vegan marinara to make a hearty plant-based pasta sauce with a meaty texture.
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Why make this recipe
I love to use tofu in vegan bolognese because it’s an easy and inexpensive way to make a meaty-tasting bolognese without expensive faux beef crumbles or hard-to-find ingredients.
Unlike some vegan bolognese recipes, this tofu bolognese is naturally gluten-free.
This high-protein tofu pasta sauce works great in Italian-style meals, such as plant-based lasagna, vegan stuffed shells, and vegan baked ziti, to name a few.
Ingredients and substitutions
- Tofu – firm or extra firm works best when drained and pressed. You can also use high-protein tofu.
- Bragg’s Liquid Aminos – or soy sauce. Be sure to use Bragg’s or Tamari if you want the bolognese to be gluten-free. This is essential to give the tofu a beef-like flavor. Use low-sodium soy sauce for lower-sodium bolognese.
- Oregano – for an Italian-style sausage flavor.
- Garlic Powder – for flavor
- Onion Powder – for flavor.
- Fennel – optional for flavor. This will give the tofu a little sausage-like flavor.
- Smoked Paprika – to give your tofu beef a reddish color and smoky flavor.
- Red Pepper Flakes – optional for a little spiciness. You can also use a dash of cayenne pepper or black pepper.
- Cooking Oil – You can use olive oil, canola oil, or any neutral-tasting oil of your choice. This allows the tofu to brown and become slightly crispy without sticking to the pan. If you prefer an oil-free option, you can omit the oil and use a non-stick frying pan instead.
- Marinara Sauce – any vegan spaghetti sauce that you like, or you can use my roasted tomato sauce or roasted red pepper and tomato sauce.
- Pasta – pour this tofu-based pasta sauce over any type of pasta that you want. See my guide to vegan pasta brands. Use gluten-free pasta to make the dish gluten-free.)
Helpful tools
- Tofu Press – to extract as much liquid as possible from the tofu, allowing it to absorb more of the marinade and achieve a better flavor. If you don’t have a tofu press, place the tofu between 2 cutting boards and place a heavy pan on top.
- Large Frying Pan – for cooking the tofu, beef crumbles, and adding the tomato sauce. It needs to be large enough to hold about 5 cups of sauce with room to stir.
How to make tofu bolognese
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – Press your tofu for at least 10 minutes to get out as much liquid as possible. Cook your choice of pasta according to the package directions.
Step 2 – While the tofu is pressing, bring salted water to a boil and cook your choice of pasta according to the package directions.
Step 3 – To a large frying pan, add Bragg’s Liquid Aminos, oil, water, oregano, fennel seeds, garlic powder, smoked paprika, onion powder, and red pepper flakes, and stir well.
Step 4 – Once the tofu has been pressed, crumble it into the frying pan and stir well to coat the tofu in the seasoned liquid.
Step 5 – Turn the heat to medium and sauté the tofu for about 10-12 minutes, stirring frequently until it begins to brown and become slightly crispy.
Step 6 – Add a jar of your favorite vegan marinara and stir well. Simmer for a few more minutes until warm.
Step 7 – Serve over cooked pasta of choice or use in place of meat sauce in your favorite recipes.
Use this sauce instead of regular pasta sauce in vegetarian lasagna, stuffed peppers, zucchini lasagna, American-style vegan goulash, or baked ziti for a protein-packed vegan meal.
Pro Tips
- Stir the tofu crumbles frequently. Since it is broken up into such small pieces, it can burn easily.
- You can prep the tofu meat ahead of time and leave it soaking in the marinade in the fridge for up to 3 days before using.
Storage and reheating
Refrigerate: This tofu bolognese will keep well in the fridge for 3 – 5 days in an airtight container.
Freeze: Tofu pasta sauce can be stored in an airtight container in the freezer for up to 3 months; however, the texture of the tofu may become slightly grainy after freezing. Thaw overnight in the fridge before reheating.
Reheating: Reheat a serving of the vegan bolognese in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.
Variations of vegan bolognese
Vegan Sausage Bolognese – Instead of tofu, use my vegan sausage crumble or tofu sausage crumbles recipes, then add the marinara sauce.
TVP Bolognese – Use my vegan ground beef recipe made with mushrooms and TVP instead of tofu.
Healthy Bolognese – see my recipe for vegan bolognese with hidden veggies.
More easy vegan pasta sauces
- Silken Tofu Pasta
- Vegan Garlic Noodles
- Creamy Veggie Pasta
- Roasted Tomato Pasta Sauce
- Vegan Bolognese with Hidden Veggies
Tofu bolognese recipe
Tofu Bolognese
Ingredients
- 8 oz pasta
- 1 14 oz container extra firm tofu
- 2 tablespoons Bragg's Liquid Aminos, or soy sauce
- 2 tablespoons oil
- 1 tablespoon water
- 1 teaspoon oregano
- 1 teaspoon fennel seeds, (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- 3 cups marinara sauce, (or a 23.5 oz jar)
Equipment
Instructions
- Press your tofu for at least 10 minutes to get out as much liquid as possible. Cook your choice of pasta according to the package directions.
- While the tofu is pressing, bring salted water to a boil and cook your choice of pasta according to the package directions.
- To a large frying pan, add, 2 tablespoons Bragg's Liquid Aminos, 2 tablespoons oil, 1 tablespoon water, 1 teaspoon oregano, 1 teaspoon fennel seeds, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon onion powder, and 1/4 teaspoon red pepper flakes, and give it a stir.
- Once the tofu has been pressed, crumble it into the frying pan and stir well to coat the tofu in the seasoned liquid.
- Turn the heat to medium and sauté the tofu for about 10-12 minutes, stirring frequently until it starts to brown and get slightly crispy.
- Add a jar of your favorite vegan marinara and stir well. Simmer for a few more minutes until warm.
- Serve over cooked pasta of choice or use in place of meat sauce in your favorite recipes.
Notes
- Stir the tofu crumbles frequently. Since it is broken up into such small pieces, it can burn easily.
- You can prep the tofu meat ahead of time and leave it soaking in the marinade in the fridge for up to 3 days before using.
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
Made this today with penne, it’s so delicious! Easy and good I like it. Is the nutritional value including the pasta?
I’m so happy that you liked it Annelies! 🙂
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