This Vegan Tofu Bolognese is filling and satisfying, healthy yet comforting and full of flavour! A crowd-pleasing dish that’s bound to satisfy even picky eaters.
Why you’ll love this Tofu Bolognese:
A meat-free bolognese, especially one made with tofu, may sound bland and boring, but this Tofu Bolognese is anything but:
- it’s seriously satisfying
- it’s veggie-packed
- it’s high in protein
- it’s flavourful
- it can be enjoyed in lots of different ways
- it’s easy to make
- it’s perfect for batch cooking!
How to make this Tofu Bolognese
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Fry the onion, garlic, celery and carrot
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Add paprika for smokiness, oregano for fragrance, and red wine for robust flavour – make sure to cook until the wine has disappeared
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Add all the other ingredients, including porcini mushrooms for a meaty flavour, sundried tomatoes for earthiness and date syrup for sweetness
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Cumble up the tofu into small pieces and add to the bolognese sauce
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Leave to simmer for at least 30 minutes, or longer if possible
The ingredients may seem long, but it’s definitely worth it! Not only will your kitchen smell amazing, but the kaleidoscopic flavours will infuse into your tofu and make it taste incredible.
Tips for making this recipe
- Cooking the red wine until it has completely disappeared is important as it gets rid of the sharp taste and alcoholic taste, leaving behind a residual sweetness.
- If you don’t want to use wine/don’t drink alcohol/are cooking for kids then you can omit the wine no problem.
- I like to crumble up the tofu instead of chopping it up because it’s easier, this increases the surface area meaning the flavour gets absorbed into the tofu better and it resembles the texture of minced meat, which makes the texture more similar to traditional bolognese.
- This is one of those dishes that tastes much better the longer you cook it, so it isn’t one to make when you’re in a rush. Think of it as a more leisurely process.
How to serve this Tofu Bolognese
This Tofu Bolognese is great served with pasta, but also works well with mashed potatoes, rice, mashed white beans or cauliflower, or even a potato gratin!
How long does this Tofu Bolognese keep for?
This recipe is easy to make in big batches, and leftovers reheat well so you can cook it once and have dinner sorted for the next few days! It keeps well covered in the fridge for up to a few days – reheat in the microwave or in a pot on the hob (stove) until piping hot. Unfortunately, tofu doesn’t freeze well.
More vegan pasta recipes:
- Creamy Pesto Pasta
- Roasted Red Pepper Pasta
- White Bean Mac and Cheese
- Pea Pasta Minestrone Soup
- Creamy Tomato Sauce Pasta
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Vegan Tofu Bolognese (GF)
Ingredients
- 1 tablespoon oil (olive, coconut, rapeseed or vegetable)
- 1 onion , diced
- 2 garlic cloves , minced
- 1 celery stick , diced
- 1 carrot , peeled and diced
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano (or sub dried rosemary or a couple of bay leaves)
- 60 ml (1/4 cup) red wine *(ensure vegan/gluten-free if necessary)
- 15 g (0.5 oz) dried porcini mushrooms , soaked, rinsed and finely chopped
- 6 sundried tomatoes , roughly chopped
- 230 ml (1 cup) tinned tomatoes
- 1 vegetable stock cube (ensure gluten-free if necessary)
- 1 teaspoon date syrup (or sub any other sweetener)
- 1 teaspoon balsamic vinegar (or sub apple cider vinegar)
- Salt + pepper to taste
- 400 g (14 oz) firm tofu
To serve (optional):
- 400 g (14 oz) pasta ** (ensure gluten-free if necessary)
- Fresh basil or parsley
- Nutritional yeast
Instructions
- Heat up oil in a pot and add onion, garlic, celery and carrot once hot
- Cook for around 10 minutes, until softened
- Add paprika, dried oregano and red wine
- Cook for a couple of minutes until red wine has been cooked off
- Add the porcini mushrooms, sundried tomatoes, tinned tomatoes, stock cube, date syrup, vinegar and salt + pepper and a little extra water if necessary
- Drain and rinse the tofu, then pat dry with a paper towel
- Use your hands or a bowl and a spoon to crumble up the tofu into small pieces
- Add to the bolognese sauce
- Bring to the boil and leave to simmer for at least 30 minutes, or longer if possible
To serve:
- Serve the bolognese alongside pasta of choice
- Sprinkle over fresh herbs of choice and nutritional yeast, if liked
Notes
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.
Ruth
Delicious!
Rhian Williams
Thank you so much!
julia
lovely recipe rhian 🙂
Rhian Williams
Thank you so much!