Tofu Bolognese

A meaty-tasting vegan pasta sauce made with tofu to be used on pasta or in meals like lasagna, stuffed shells, or baked ziti.

Course Main Course

Cuisine American

Keyword tofu bolognese, tofu pasta, tofu pasta sauce

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 378kcal

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.

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.