Roasted Tofu Bolognese Sauce (Vegan)

Side view of tofu bolognese with tagliatelle pasta in green bowl.

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!

Course Main

Cuisine vegan, vegetarian

Prep Time 6

Cook Time 30

Total Time 36

Servings servings

Calories 497kcal

Author Monika Dabrowski

Equipment

Large baking sheet
large shallow pan

Ingredients

For the tofu

14.11 ounces 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 vegetable stock low-sodium or 50/50 stock and water
1 cup passata
1½-2 tablespoons tomato paste
½ cup vegan white wine
2½ tablespoons olive oil
1 tablespoon plant butter
Pepper to taste
11.29 ounces dried pasta tagliatelle, rigatoni, spaghetti, fusilli etc.

US Customary - Metric

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