This Vegan Tofu Bolognese is:
- filling and satisfying
- healthy yet comforting
- full of flavour!
I’m always thinking of creative ways to make tofu more flavourful, so I’m excited to share this Tofu Bolognese! I’ve actually been making this for years but only just got round to posting the recipe on the blog now.
I hope you’ll love it as much as I do – it’s the perfect comforting and satisfying yet healthy dinner as it’s packed full of veggies and protein.
A meat-free bolognese, especially one made with tofu, may sound bland and boring, but this Tofu Bolognese is anything but, thanks to these special ingredients:
- starting the dish off by frying onion, garlic, celery and carrot creates the best aroma
- paprika adds smokiness
- oregano adds fragrance
- red wine adds robust flavour (though it can be omitted if you’re not into alcohol)
- porcini mushrooms add meaty flavour
- sundried tomatoes add earthiness
- date syrup adds sweetness (you can use any other sweetener)
This may sound like a long list of ingredients, 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.
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
- 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. However, it’s really 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!
For more vegan pasta recipes, check out my:
- 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 on Instagram! Thank you.
Helpful tools to make this Vegan Tofu Bolognese:
This Vegan Tofu Bolognese is filling and satisfying, healthy yet comforting and full of flavour!
- 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 (0.5oz) 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 (14oz) firm tofu
- 400 g (14oz) pasta** (ensure gluten-free if necessary)
- Fresh basil or fresh parsley
- Nutritional yeast
- 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
Serve the bolognese alongside pasta of choice
- Sprinkle over fresh herbs of choice and nutritional yeast, if liked
*Can be omitted if you don't want to use alcohol
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