This rich and satisfying vegan Bolognese offers a plant-based take on the classic Italian dish. The secret to achieving a meaty texture lies in crumbling and baking the tofu before combining it with a flavourful tomato sauce. This method gives the sauce a thick, chewy consistency that perfectly coats the pasta.
This dish is ideal for a cosy weeknight dinner or meal prep, as it freezes beautifully. Whether you’re serving it to family or preparing ahead for a busy week, this protein-packed Bolognese is a great choice.
Ingredients
- 400g extra-firm tofu
- 3 tbsp nutritional yeast
- 2 tbsp soy sauce (or tamari for a gluten-free option)
- 1 tbsp olive oil (or vegetable stock for an oil-free version)
- 1 tsp chilli powder
- 1 tsp garlic powder
- 1/2 tsp liquid smoke (or 1 tsp smoked paprika as a substitute)
- 700ml marinara sauce (store-bought or homemade)
- 300g spaghetti or pasta of choice
- Fresh parsley or basil (optional, for garnish)
- Vegan Parmesan (optional, for serving)
Method
1. Prepare and Bake the Tofu
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a large mixing bowl, whisk together the nutritional yeast, soy sauce, olive oil, chilli powder, garlic powder, and liquid smoke to form a thick paste.
- Crumble the tofu into small pieces using a fork or potato masher, then mix well with the seasoning paste.
- Spread the tofu crumbles evenly on the baking tray and bake for 30-40 minutes, stirring every 15 minutes. The longer the tofu bakes, the chewier it becomes.
2. Cook the Pasta
- While the tofu bakes, bring a large pot of salted water to a boil and cook the pasta according to the packet instructions. Drain and set aside.
3. Make the Sauce
- In a large saucepan, heat the marinara sauce over medium heat until it begins to simmer.
- Stir in the baked tofu crumbles and let the sauce cook for a further 5 minutes, allowing the tofu to absorb the flavours. If the sauce is too thick, add a splash of water.
- Season with salt and pepper to taste.
4. Serve and Store
- Serve the Bolognese sauce over the cooked pasta. Garnish with fresh parsley or basil and sprinkle with vegan Parmesan if desired.
- Store leftovers in an airtight container in the fridge for up to 4 days. The sauce can also be frozen for up to 3 months and reheated in a saucepan or microwave.
Serving Suggestions
Pair this vegan Bolognese with:
- Garlic bread
- Roasted vegetables (broccoli, Brussels sprouts, or bell peppers)
- A crisp green salad with balsamic dressing
- Vegan Caesar salad
Enjoy this hearty and flavour-packed vegan Bolognese—it’s sure to become a favourite!
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