This vegan tofu bolognese sauce is deliciously rich and made using baked marinated tofu for added flavour and texture. Easy to put together and ready in under 40 minutes.
This tofu bolognese recipe consists of 2 easy parts:
- preparing the tofu
- making the sauce
Yes, it’s possible to simply crumble the tofu and stir into the sauce but the end result is likely to be a little bland. After all tofu has a pretty neutral flavour. That’s why I decided to prepare the tofu separately, inject it with flavour then add into the sauce. This method produces truly fantastic results!
Coating the tofu in a simple marinade and baking it not only makes it incredibly delicious but also ensures it keeps its shape well.
Tofu Bolognese ingredients
The tofu is coated in a savoury, sweet and tangy marinade consisting of oil, soy sauce, tomato paste, maple syrup and a bit of garlic and onion granules before being roasted in the oven.
The sauce is made using canned plum tomatoes, tomato paste as well as other vegetables including red onion, garlic, carrot and celery for added flavour and texture. This sauce owes its depth of flavour to a few simple ingredients including white wine, balsamic vinegar as well as some dried oregano and onion granules.
How to prepare the tofu
1.Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a large baking sheet with parchment paper and set aside.
To prepare the tofu start by draining it. Next press it to remove excess water, then wrap your tofu in paper towel and give another squeeze (you may have to use a few paper towel sheets to get rid of all excess moisture). This will allow the tofu to better absorb the flavours and hold its shape well (it will become extra firm).
Crumble the tofu with your fingers into a bowl (not too finely). In another bowl combine all the tofu marinade ingredients and stir until smooth.
2. Pour this mixture over the tofu and stir gently until evenly coated.
3. Spread the tofu in a single layer over the baking sheet and bake in the centre of the oven for 30 minutes. While the tofu is in the oven make the sauce (so it’s ready when the tofu comes out of the oven and you can stir it into the sauce right away).
4. Remove from the oven, stir into the sauce (see instructions below) and serve.
Top tip
It is important to weigh the tofu after you’ve drained it and removed all excess moisture from it.
How to make the sauce
While the tofu is in the oven prepare the vegetables and make the sauce.
1. In a large pan heat the oil, add the bay leaf, onion, garlic, celery and carrot and cook over a medium heat for 6-7 minutes until softened stirring frequently. Add the wine and cook for another minute.
2. Add the tomatoes, tomato puree, balsamic vinegar, oregano, onion granules, salt and a good grind of pepper, stir, cover and bring to the boil then simmer for 15 minutes stirring occasionally.
3. Remove the sauce from the heat and adjust the seasoning if needed. (Keep covered until you are ready to add the tofu).
4. Gently stir in the tofu (once ready), scatter freshly chopped basil and serve immediately.
Top tips and FAQs
- Try not to crumble the tofu too finely (see photos) - it should resemble clusters of cooked ground meat.
- To save time prepare the vegetables and make the sauce while the tofu is in the oven.
- Boil the pasta while the sauce is bubbling away. You will need approx. 400 g raw pasta (for 4 people).
- It is important to stir the tofu into the sauce after you’ve removed the sauce from the heat (to preserve all of its delicious flavour). For best results serve immediately.
- Serve with your favourite pasta.
- Refrigerate the leftovers for up to 3 days.
- Freeze for up to 3 months.
Can I make this recipe ahead
You can make the sauce and once cooled refrigerate it for up to 2 days. I don’t, however, recommend preparing the tofu ahead – it’s best served straight from the oven.
Substitutions
- Plum tomatoes: substitute canned chopped tomatoes if preferred.
- Maple syrup: use agave syrup.
- Basil: this can be omitted or you can use another fresh herb, such as parsley.
You might also like
- Vegan Tofu Curry with Peas
- Potato and Cheese Vegan Pierogi
- Roasted Eggplant Tomato Pasta Sauce (Vegan)
- Lentil Vegetable Shepherd's Pie (Vegetarian)
- Vegan Lentil Ragu
Check out also this collection of healthy vegetarian pasta meals.
Keep in touch!
If you make this vegan tofu bolognese I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Tofu Bolognese Sauce Recipe
Equipment
- Large baking sheet
- large shallow pan
Ingredients
For the tofu
- 14.11 ounces (400 g) firm tofu weigh after draining and removing excess water
- 2½ tablespoons olive oil
- 1¼ tablespoon light soy sauce
- 1 tablespoon tomato puree
- 1½ teaspoon maple syrup
- â…“ teaspoon garlic and onion granules each
For the sauce
- 2x14.11oz cans (800 g) plum tomatoes
- 1 red onion finely chopped
- 1 medium/large carrot peeled, finely diced
- 1 celery stalk finely chopped
- 2 garlic cloves finely chopped
- 1 bay leaf
- 2 tablespoons olive oil
- 4 tablespoons white wine
- 2 teaspoons balsamic vinegar
- 1 tablespoon tomato puree
- 1 teaspoon dried oregano
- ½ teaspoon onion granules and coarse sea salt each, plus pepper to taste
Instructions
- Start by preparing the tofu.Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a large baking sheet with parchment paper and set aside.Drain then press the tofu to remove excess water, then wrap your tofu in paper towel and give another squeeze (you may have to use a few paper towel sheets to get rid of all excess moisture). This will allow the tofu to better absorb the flavours and hold its shape well (it will become extra firm).
- Crumble the tofu with your fingers into a bowl (not too finely). In another bowl combine all the tofu marinade ingredients and stir until smooth. Pour this mixture over the tofu and stir gently until evenly coated.
- Spread the tofu in a single layer over the baking sheet and bake in the centre of the oven for 30 minutes. While the tofu is in the oven make the sauce (so it’s ready when the tofu comes out of the oven and you can stir it into the sauce right away).
- To make the sauce in a large pan heat the oil, add the bay leaf, onion, garlic, celery and carrot and cook over a medium heat for 6-7 minutes until softened stirring frequently. Add the wine and cook for another minute.
- Add the tomatoes, tomato puree, balsamic vinegar, oregano, onion granules, salt and a good grind of pepper, stir, cover and bring to the boil then simmer for 15 minutes stirring occasionally.
- Remove the sauce from the heat and adjust the seasoning if needed. (Keep covered until you are ready to add the tofu).Gently stir in the tofu (once ready), scatter freshly chopped basil and serve immediately.
Notes
- Try not to crumble the tofu too finely (see photos) - it should resemble clusters of cooked ground meat.
- To save time prepare the vegetables and make the sauce while the tofu is in the oven.
- Boil the pasta while the sauce is bubbling away. You will need approx. 400 g raw pasta (for 4 people).
- It is important to stir the tofu into the sauce after you’ve removed the sauce from the heat (to preserve all of its delicious flavour). For best results serve immediately.
- Serve with your favourite pasta.
- Refrigerate the leftovers for up to 3 days.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Betsy
I was wondering your calorie count includes the pasta.
Monika
No it doesn't. The calorie count includes only the list of ingredients in the recipe card.