Tofu Bolognese
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.
Servings: 4 servings
Calories: 495kcal
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.
Nutrition
Serving: 1serving | Calories: 495kcal | Carbohydrates: 78g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 1321mg | Potassium: 812mg | Fiber: 7g | Sugar: 9g | Vitamin A: 983IU | Vitamin C: 12mg | Calcium: 170mg | Iron: 5mg
