This tofu bolognese is made using miso roasted tofu and an easy vegetable tomato sauce for a quick and delicious 'meaty' vegan pasta meal. Simple to make and ready in just over 30 minutes!
This tofu bolognese is a quick and easy vegan pasta meal, high in protein, low in fat and a delicious alternative to meat bolognese. Thanks to my easy method it has a rich and intensely savoury flavour but doesn't require hours of cooking.
Making this vegan bolognese involves roasting the tofu separately, preparing a simple vegetable tomato sauce then putting it all together and serving with pasta. The tofu is coated in a mixture of miso, garlic powder and oil which produces a surprisingly rich tasting vegan 'meat', perfect for a bolognese-style pasta sauce.
Despite the extra step of roasting the tofu separately (rather than cooking all the ingredients in one pot) the recipe comes together quickly. You can prepare the sauce and boil the pasta while the tofu is in the oven and the entire dish is on the table in under 40 minutes.
Another vegan, protein-rich pasta sauce you might like is lentil ragu.
Tofu Bolognese ingredients and substitutions
- Tofu: I recommend extra firm tofu. You can use regular or flavoured varieties (for example, with herbs or smoked tofu).
- Vegetables: I used traditional Italian soffritto mix including onion, celery, carrot as well as garlic.
- Passata.
- Tomato paste.
- Herbs: I used a bay leaf and Italian herbs (a mixture of oregano and thyme is a good alternative). I also added smoked paprika (omit if using smoked tofu) and garlic powder.
- Vegetable stock: ensure it's vegan and not too salty (miso adds a lot of salt into this dish). Diluting stock with water or using low-sodium stock is a good idea. Use about ⅔ of regular stock cube (a little less than 1).
- Miso: adds depth and complexity and I don't recommend omitting this ingredient or using soy sauce, instead.
- White wine.
- Olive oil and butter.
- Pasta: I used tagliatelle, but linguine, spaghetti, rigatoni and fusilli can be used, instead.
How to prepare the tofu
Preparing the tofu for this vegan bolognese is easy. Simply drain the tofu then press to remove excess moisture. Some tofu varieties do not require pressing but make sure you still pat it dry thoroughly.
For best results I recommend roasting the crumbled tofu until lightly browned and crispy before adding into the sauce. To save time you can prepare the sauce as well as cook the pasta while the tofu is in the oven. See Instructions below for details.
Step-by-step recipe instructions
1. Preheat the oven to 400 F/200 C/180 fan/gas mark 6. Line a large baking sheet with parchment paper and set aside (omit the parchment if using a non-stick baking sheet).
2. Prepare tofu: Crumble the tofu using your fingertips or place in a large, shallow bowl and mash with a potato masher. In a small bowl combine the miso, garlic powder and 1.5 tablespoons of oil, pour this mixture into the tofu and stir thoroughly.
3. Roast tofu: Spread the tofu over the baking sheet and bake in the centre of the oven for 20-25 minutes until lightly browned and crispy around the edges. Remove from the oven and set aside. In the meantime, make the sauce and boil the pasta.
TIP: Start boiling the pasta about 10 minutes before the tofu is ready to come out of the oven. Cook it al dente in a large pot of salted water. Remove from the heat, drain and set aside.
4. Sautee vegetables: In a large pan melt the butter with 1 tablespoon of oil, add the bay leaf, onion, celery and carrot and cook over a low/medium heat for 5-6 minutes until softened stirring often. Towards the end stir in the garlic. Add the wine, increase the heat and cook until the liquid is absorbed.
5. Cook sauce: Add the stock, passata, tomato paste, herbs, smoked paprika and pepper to taste, stir, cover and bring to a simmer then cook gently for 20 minutes stirring occasionally. Remove the sauce from the heat and keep covered until you are ready to add the tofu.
6. Add tofu: Stir the roasted tofu into the tomato sauce, adjust the flavour, if needed and serve with the pasta (reheat the sauce, if necessary, before combining with the pasta).
TIP: Any remaining large clumps of tofu can be removed with a fork or potato masher before serving.
*Scroll down to the bottom of the post for a full, printable list of ingredients and instructions.
Serving suggestions
This cosy vegan tofu bolognese is delicious served with basil for freshness, pepper flakes for a bit of heat and chopped sundried tomatoes, nutritional yeast and/or capers for added savouriness (see the photos).
It can also be served with a side dish of crispy salad, garlic bread as well as grilled/roasted red peppers, zucchini, broccoli or browned mushrooms.
What can I prepare ahead
You can make the sauce and once cooled refrigerate it for up to 2 days. You can also prepare the tofu ready for the oven the night before (keep it covered and refrigerated). However, I don't recommend roasting it ahead - it's best served straight from the oven.
Top tips for making vegan bolognese with tofu
- You can crumble the tofu either using your fingertips or a potato masher.
- To save time start preparing the sauce once the tofu is in the oven (both should be ready roughly around the same time).
- Start boiling the pasta about 10 minutes before the tofu and sauce are ready.
- Stir the tofu into the sauce after you've removed the sauce from the heat. For best results serve immediately.
- You may not need to add any salt but be generous with pepper (or use pepper flakes for added heat).
- Serve with your favourite pasta.
- Refrigerate leftover roasted tofu bolognese sauce for up to 3 days.
- Freeze (without the pasta) for up to 3 months.
Related recipes to try next
- Vegan Tofu Curry with Peas
- Potato and Cheese Vegan Pierogi with Tofu
- Roasted Eggplant Tomato Pasta Sauce (Vegan)
See also these other easy, delicious vegan/vegetarian meal ideas!
Recipe
Roasted Tofu Bolognese Sauce (Vegan)
Equipment
- Large baking sheet
- large shallow pan
Ingredients
For the tofu
- 14.11 ounces (400 g) extra firm tofu drained weight
- 1½ tablespoons miso
- ⅔ teaspoon garlic powder
- 1 medium onion finely chopped
- 1½ celery ribs finely diced
- 1 medium carrot peeled, coarsely grated
- 2-3 garlic cloves finely chopped
- 1 bay leaf
- 1 teaspoon Italian herbs
- ½ teaspoon smoked paprika or to taste
- 1½ cups (360 ml) vegetable stock low-sodium or 50/50 stock and water
- 1 cup (250 g) passata
- 1½-2 tablespoons tomato paste
- ½ cup (120 ml) vegan white wine
- 2½ tablespoons olive oil
- 1 tablespoon plant butter
- Pepper to taste
- 11.29 ounces (320 g) dried pasta tagliatelle, rigatoni, spaghetti, fusilli etc.
Instructions
- Preheat the oven to 400 F/200 C/180 fan/gas mark 6. Line a large baking sheet with parchment paper and set aside (omit the parchment if using a non-stick baking sheet).
- Prepare tofu: Drain and press the tofu to remove excess moisture then pat dry. Crumble the tofu using your fingertips or place in a large, shallow bowl and mash with a potato masher. In a small bowl combine the miso, garlic powder and 1.5 tablespoons of oil, pour this mixture into the tofu and stir thoroughly.
- Roast tofu: Spread the tofu over the baking sheet and bake in the centre of the oven for 20-25 minutes until lightly browned and crispy around the edges. Remove from the oven and set aside. In the meantime, make the sauce and boil the pasta.TIP: Start boiling the pasta about 10 minutes before the tofu is ready to come out of the oven. Cook it al dente in a large pot of salted water. Remove from the heat, drain and set aside.
- Sautee vegetables: In a large pan melt the butter with 1 tablespoon of oil, add the bay leaf, onion, celery and carrot and cook over a low/medium heat for 5-6 minutes until softened stirring often. Towards the end stir in the garlic. Add the wine, increase the heat and cook until the liquid is absorbed.
- Cook sauce: Add the stock, passata, tomato paste, herbs, smoked paprika and pepper to taste, stir, cover and bring to a simmer then cook gently for 20 minutes stirring occasionally. Remove the sauce from the heat and keep covered until you are ready to add the tofu.
- Add tofu: Stir the roasted tofu into the tomato sauce, adjust the flavour, if needed and serve with the pasta (reheat the sauce, if necessary, before combining with the pasta).TIP: Any remaining large clumps of tofu can be removed with a fork or potato masher before serving.
Notes
- You can crumble the tofu either using your fingertips or a potato masher.
- To save time start preparing the sauce once the tofu is in the oven (both should be ready roughly around the same time).
- Start boiling the pasta about 10 minutes before the tofu and sauce are ready.
- Stir the tofu into the sauce after you've removed the sauce from the heat. For best results serve immediately.
- You may not need to add any salt but be generous with pepper (or use pepper flakes for added heat).
- Serve with your favourite pasta. Optional toppings include basil, sundried tomatoes, capers, nutritional yeast, pepper flakes and roasted vegetables.
- Refrigerate leftover roasted tofu bolognese sauce for up to 3 days.
- Freeze (without the pasta) for up to 3 months.
- Nutritional information includes the pasta.
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.
Keep in touch!
If you make this vegan tofu bolognese recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Betsy says
I was wondering your calorie count includes the pasta.
Monika says
No it doesn't. The calorie count includes only the list of ingredients in the recipe card.