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.

Meat like Bolognese sauce made from tofu served over pasta with a red and white tea towel behind the plate.

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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 tofu pasta sauce works great in your Italian-style meals like plant-based lasagna, vegan stuffed shells, and vegan baked ziti, just to name a few.

Ingredients and substitutions

  • Tofu – firm or extra firm works best 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 smokey 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-flavored oil that you want. This allows the tofu to brown and get a little crispy without sticking to the pan. If you want to make this oil-free, you can omit it and use a non-stick frying pan.
  • 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.)
A plate of speghetti with tofu Bolognese over it with a fork sticking in it.

Helpful tools

  • Tofu Press – to extract as much liquid as possible from the tofu – this will allow it to soak up more of the marinade and give it 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 give it a stir.

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.

A collage of 4 images showing the process steps of seasoning and cooking crumbled tofu then adding tomato sauce to make tofu Bolognese.

Step 5 – Turn on the heat to medium and sauté the tofu for about 10-12 minutes stirring frequently until it starts to brown and get 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.

A frying pan filled with tofu pasta sauce with a wooden spoon scooping up some sauce.

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 will get a little grainy after it has been frozen. 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.

A plate full of spaghetti with tofu Bolognese served on top with someone scooping up a bite.

More easy vegan pasta sauces

Tofu bolognese recipe

A plate of spaghetti topped with tofu Bolognese with a fork on the side.
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5 from 3 rating

Tofu Bolognese

Yield: 4
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Author: Monica Davis
A meaty-tasting vegan pasta sauce made with tofu to be used on pasta or in meals like lasagna, stuffed shells, or baked ziti.
Print Leave a Review Pin Recipe

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 tablespoons 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 on 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.
Serving: 1cup, Calories: 327kcal, Carbohydrates: 54g, Protein: 11g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Sodium: 1166mg, Potassium: 729mg, Fiber: 5g, Sugar: 8g, Vitamin A: 965IU, Vitamin C: 13mg, Calcium: 56mg, Iron: 3mg
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