Vegan Tofu Bolognese
Recipe type: Vegan
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
This Vegan Tofu Bolognese is just as delightful as the classic Italian version, but completely plant based!
  • 14 ounces extra firm tofu
  • 1 tablespoon tomato paste
  • 1 tablespoon salt
  • 2 teaspoons ground black pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon fennel seeds
  • 1 tablespoon soy sauce
  • ¼ cup nutritional yeast
  • ¼ cup olive oil
  • 2 medium carrots, peeled and diced
  • 1 large yellow onion, peeled and diced
  • 3 cloves garlic, peeled and diced
  • 2 stalks celery, diced
  • 1, 28 ounce can crushed tomatoes
  • ¾ cup red wine (or vegetable stock)
  • salt and pepper, to taste
  1. Preheat oven to 350F and line a baking sheet with parchment or silicone pad.
  2. In a large bowl, crumble the tofu - no need to drain it as it will dry out in the oven.
  3. Toss tomato paste, salt, pepper, oregano, basil, fennel, soy sauce, and nutritional yeast in the tofu and massage in. Spread crumbles on baking sheet and bake for 30-40 minutes, until dried out.
  4. In a large stock pot over medium heat, while the tofu bakes, heat the olive oil. Add carrots, onion, garlic, and celery. Let cook for 10-15 minutes, until aromatic.
  5. Add crushed tomatoes and red wine/vegetable stock.
  6. Lower heat and cook until tofu is ready.
  7. Once tofu is baked, add crumbles to sauce, and taste. Season with salt and pepper.
  8. Serve over pasta of choice.
Recipe by Cooking with Books at