Ingredients
For the tofu crumble:
1 block (14 oz) firm tofu, pressed to remove excess water
1 tbsp olive oil
1 tsp soy sauce or tamari
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp black pepper
For the sauce:
2 tbsp olive oil
1 small onion, finely diced
3 garlic cloves, minced
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1 can (14 oz) crushed tomatoes
1/2 cup vegetable broth
2 tbsp tomato paste
1 tbsp soy sauce or tamari
1 tsp Italian seasoning
1/4 tsp crushed red pepper flakes (optional)
Salt and pepper to taste
Fresh basil for garnish (optional)
For serving:
12 oz pasta (spaghetti, fettuccine, or your choice)
Vegan Parmesan or nutritional yeast (optional)
Instructions
Prepare the tofu crumble:
Preheat the oven to 375°F (190°C).
Crumble the tofu into small pieces using your hands or a fork.
In a bowl, mix tofu crumbles with olive oil, soy sauce, smoked paprika, garlic powder, and black pepper.
Spread the tofu on a baking sheet lined with parchment paper.
Bake for 20–25 minutes, stirring halfway through, until slightly crispy. Set aside.
Cook the pasta:
Boil water in a large pot, add a pinch of salt, and cook pasta according to package instructions.
Drain and set aside.
Make the Bolognese sauce:
Heat olive oil in a large skillet over medium heat.
Sauté onions, garlic, carrots, and celery until soft, about 5–7 minutes.
Stir in tomato paste, cooking for 1–2 minutes to enhance the flavor.
Add crushed tomatoes, vegetable broth, soy sauce, Italian seasoning, and red pepper flakes (if using). Stir to combine.
Simmer for 10–15 minutes, stirring occasionally. Adjust seasoning with salt and pepper.
Combine tofu and sauce:
Stir the baked tofu crumbles into the sauce and cook for an additional 5 minutes.
Serve:
Toss the cooked pasta with the tofu Bolognese sauce or serve the sauce over the pasta.
Garnish with fresh basil and sprinkle vegan Parmesan or nutritional yeast, if desired.
Nutritional Information (Per Serving)
- Calories: ~390 kcal
- Protein: ~20 g
- Carbohydrates: ~55 g
- Fiber: ~7 g
- Sugars: ~8 g
- Fat: ~10 g
- Saturated Fat: ~1.5 g
- Sodium: ~750 mg
- Iron: ~4 mg
- Calcium: ~250 mg
- Vitamin A: ~5,000 IU
- Vitamin C: ~15 mg
