This Tofu Bolognese is hearty, flavorful, and perfect for any night of the week. The tofu crumbles add a meaty texture, while marinara sauce keeps it rich and comforting. With just a few ingredients, it’s easy to make and great for weeknights or meal prep.
Looking for more comforting pasta dishes? Try my Vegan Bolognese Sauce, Vegan Spaghetti, and Vegan Lasagna for even more delicious, plant-based favorites. They’re all easy to make and perfect for sharing.
What makes this recipe stand out is how versatile it is. You can serve the bolognese over spaghetti, but it also pairs wonderfully with penne, rigatoni, or even gluten-free pasta. Leftovers taste even better the next day, as the flavors have more time to meld together.
It’s also a budget-friendly dish since tofu and pasta are both inexpensive and easy to find. You don’t need any special equipment either, just basic cookware like a pot, a skillet, and a baking sheet. If you prefer, you can even sauté the tofu instead of baking it.
Ingredients for tofu bolognese
- Tofu: Firm or extra-firm tofu works best here because it keeps a nice texture when crumbled. Softer types like silken or soft tofu break down too much and release water, which makes the sauce less hearty.
- Soy sauce: Regular soy sauce gives the dish a rich, savory taste, but you can swap it for tamari if you need a gluten-free option. If you want to cut down on sodium, just use low-sodium soy sauce.
- Olive oil: It works great in this recipe, but you can swap it with avocado, canola, or any other neutral oil you have on hand.
- Nutritional yeast: Adds a cheesy, savory flavor to the sauce. If you don’t have any on hand, you can skip it or replace it with vegan parmesan or ground cashews for a similar result.
- Smoked paprika: Brings a deep smoky taste that makes the sauce richer. You can swap it with sweet or hot paprika depending on the flavor you prefer.
- Garlic powder.
- Onion powder.
- Liquid smoke: This is totally optional, but even a tiny bit gives the bolognese a nice smoky kick. You’ll usually find it by the BBQ sauces at the store. If you can’t find it, just skip it and the recipe will still be super tasty.
- Marinara sauce: I used Homemade Marinara Sauce, but store-bought works just as well. Go with whichever option is easier for you.
- Spaghetti: I like serving bolognese with spaghetti, but you can use any pasta shape you prefer, like penne, rigatoni, or fusilli. It also works well with gluten-free pasta.
Find the full recipe with exact measurements in the recipe card below.
How to make tofu bolognese
Step 1: Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper, or skip this step if you prefer to cook the tofu in a skillet.
Step 2: Pat the tofu dry with paper towels. Pressing isn’t necessary. Crumble it into small pieces with your hands.
Step 3: In a large bowl, whisk together the soy sauce, olive oil, nutritional yeast, smoked paprika, garlic powder, onion powder, and liquid smoke.
Step 4: Add the tofu to the bowl and stir until evenly coated. For deeper flavor, refrigerate for 1-2 hours or overnight. Spread on the baking sheet in a single layer, or set aside if cooking in a skillet.
Step 5: Bake for 25-30 minutes, stirring every 10 minutes, until browned and slightly crispy. If cooking in a skillet, sauté with a little oil over medium-high heat for 8-10 minutes, stirring often, until golden.
Step 6: While the tofu is baking, cook the spaghetti according to the package directions. Drain well and set aside.
Step 7: Transfer the baked tofu to a large pan with the marinara sauce. Simmer over medium heat for about 5 minutes, stirring now and then, until warmed through. Add a splash of water if needed.
Step 8: Serve the sauce over the cooked spaghetti, then garnish with fresh basil and vegan Parmesan if desired.
Storage instructions
Fridge: Store leftovers in an airtight container in the fridge for up to 4–5 days.
Freezer: You can freeze it in freezer-safe containers or bags for up to 2–3 months.
Reheat from the fridge: Warm in a skillet over medium heat until heated through, or use the microwave. Add a splash of water or broth if the sauce looks too thick.
Reheat from the freezer: Thaw overnight in the fridge, then reheat on the stovetop or in the microwave. If you’re in a hurry, you can reheat straight from frozen on low heat, stirring occasionally.
Frequently asked questions
Yes! Preheat the air fryer to 400ºF (200ºC) and place the marinated tofu in the basket in a single layer. Cook for 15–20 minutes, shaking the basket halfway through, until golden and slightly crispy.
The best option for this recipe is firm or extra-firm tofu. They crumble nicely and keep a meaty texture once cooked. Softer varieties, like silken or soft tofu, release too much water and end up mushy, so they won’t work as well here.
You don’t have to press the tofu for this recipe. It cooks up just fine without that step, but if you like a drier, firmer texture, you can press out some of the water first. Either way, it will turn out great.
Yes! You can leave out the olive oil to keep this recipe oil-free. The tofu won’t get quite as crispy, but it will still taste great. Just make sure to also choose an oil-free marinara sauce if you want the whole dish to be completely oil-free.
Spaghetti is the classic choice, but this tofu bolognese also works well with penne, rigatoni, or gluten-free pasta. You can even serve it over rice, quinoa, or zucchini noodles for a twist.
To round out the meal, pair it with a simple Vegan Caesar Salad, some Vegan Garlic Bread, or a side of roasted vegetables (like my Roasted Broccoli or Roasted Cauliflower).
More tofu recipes
Tofu Bolognese
Ingredients
For the tofu ground beef:
- 1 block firm or extra-firm tofu, 14-16 ounces (400-450 g)
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon liquid smoke, optional
For the pasta:
- 1 24-ounce jar marinara sauce, about 3 cups
- 12 ounces dried spaghetti
Instructions
- Preheat your oven to 400ºF (200ºC) and line a baking sheet with parchment paper. You can also cook the tofu in a skillet if you prefer, and just skip the oven step.
- Take the tofu out of the package and dry it with a clean towel or paper towels. Pressing is optional, but not required. Crumble it into small pieces with your hands and set aside.
- In a large bowl, combine the marinade ingredients (soy sauce, olive oil, nutritional yeast, smoked paprika, garlic powder, onion powder, and liquid smoke).
- Add the crumbled tofu to the bowl and mix until coated. For extra flavor, marinate in the fridge for 1–2 hours or overnight. Spread on the lined baking sheet in an even layer, or skip this step if using a skillet.
- Bake the tofu for 25-30 minutes, stirring every 10 minutes. Check it after 20 minutes since it can brown quickly, and leave it in a little longer if you like it crispier. Or cook it in a skillet with some oil over medium-high heat for 8–10 minutes, stirring often, until golden and crunchy.
- While the tofu is baking, cook the spaghetti according to package directions. Drain well and set aside.
- Once the tofu is baked, add it to a large pan with the marinara sauce. Cook over medium heat for about 5 minutes, stirring occasionally, until heated through and well combined. If the sauce is too thick, add a splash of water.
- Serve the tofu bolognese over the spaghetti. Top with fresh basil, and finish with a sprinkle of vegan Parmesan if desired.
Notes
- Keep leftovers in the fridge in a sealed container for up to 4–5 days.
- Freeze in airtight containers or freezer bags for up to 3 months.
- Reheat from the fridge in the microwave or on the stove until warm.
- Defrost overnight in the fridge or heat gently from frozen with a splash of water if needed.
Bill says
It’s the technique that I really liked. Making my own crumbles was something I’ve never done, since there are a few really good commercial products available. (Gardein comes to mind.) This works great for chili or tacos.