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    Home » Pasta and Noodles » Vegan Tofu Bolognese (Easy and Quick Recipe)

    Vegan Tofu Bolognese (Easy and Quick Recipe)

    Published: Dec 6, 2021 by Jessica

    JUMP TO RECIPE PIN SHARE

    This tofu bolognese is going to be one of those satisfying pasta meal you will want to make again and again! It is quick & simple, hearty and super meaty plus, can be done under 20 minutes! All you need is tofu, tomato sauce (jarred or homemade marinara) and a few simple spices (and pasta, obv). The flavors are amazing and this classic Italian sauce will please all meat eaters, even if the sauce is made entirely vegan!

    Overhead view on a large bowl containing pasta topped with a vegan tofu bolognese and garnished with vegan parmesan.

    Who does not love a classic bolognese sauce with a meaty texture and deep flavor? This tofu bolognese is made vegetarian, but I promise you won't miss the meat at all!

    I actually posted a bolognese sauce early into my blogging life, but knew for a while that I wanted to revisit the recipe to boost the flavor. Especially the tofu bits, I knew they could be more flavorful with a more meaty feeling.

    Then, I came across these tofu crumbles from A couple's cook and it was such the perfect inspiration I needed for this recipe. The tofu is simply crumbled using fingers and then, the pieces are tossed in a bunch of spices before roasting in a pan to inject them with extra flavor. It really make a whole lot of difference to the overall taste of the bolognese sauce. Plus, the tofu bits roast before diving into the tomato sauce, which makes this bolognese more interesting in texture.

    Front angle view on a bowl filled with linguini and topped with a vegan bolognese made with tofu and a marinara sauce.

    No need for pressing the tofu and the tofu pieces turn golden brown under 10 minutes before you incorporate them to the tomato sauce, which still allows you to make the sauce SUPER quickly.

    I'll often simply use my quick marinara to combine with the tofu, which I can make side-by-side with the tofu so it does not really make the recipe longer. OR, simply use your favorite jarred tomato sauce for an extra easy, but still healthy and tasty, vegan bolognese!

    Close up on a bowl of pasta with a tofu bolognese. The dish is topped with a vegan parmesan and fresh parsley.

    Classic bolognese sauce vs speedy vegan bolognese

    I try to respect the "classics" as much as I can when building up recipes, but I went a different way this time.

    The thing is that a classic bolognese sauce (also called ragù) is made by sautéing and slow-simmering meats, such as pork or finely chopped beef. This tenderizes their texture, but also releases a lot of fats, which pretty much means adding a bomb of flavor for the sauce.

    This is tricky to reproduce when making a vegan version. Slow-cooking a block of tofu just won't do it. So, that's why we are going to envelop the tofu pieces with spices, to make the sauce so much more flavorful. It also makes this bolognese extra fast to prepare as the tofu buts will roast under 10-15 minutes as opposed to slow simmering for hours the ragù.

    Also, to make this sauce a little more traditional, you might want to add a splash of vegan cream when done cooking or just before serving, just the way Italians do!

    Why you will love this pasta sauce

    • Very easy to make
    • High-in-protein
    • A good way to initiate you and your family to tofu
    • Perfect for batch cooking: it gets even better after resting in the fridge!
    • Freezes very well: make more to always have a batch ready to go.
    • Healthy and satisfying
    • Wine-free and very kid-friendly
    Close up on a large pan thats cooking a vegan tofu bolognese.

    Ingredients you'll need (+ substitutions)

    • Tofu: choose extra firm tofu. I haven't tried it, but I believe that tempeh would also work well.
    • Spices: Garlic and onion powder, chili powder, smoked paprika (or a dash of liquid smoke). You can easily add some cayenne if you want a spicy sauce or try with regular paprika if you can't find the smoked version.
    • Other flavoring ingredients: soy sauce and nutritional yeast.
    • Jarred or homemade pasta tomato sauce.
    • Pasta of your choice, both long or short pasta work. Choose whole wheat/gluten-free pasta as needed.

    This sauce is very basic, but you can easily boost it with much more veggies such as carrots, celery, zucchini, onions and mushrooms. Dice the veggies and cook them with the tofu before adding the marinara sauce to it. You likely will need more tomato sauce if adding lots of veggies.

    Showing are the ingredients to make the recipe.

    What kind of tomato sauce to use

    You will need a batch (24 oz or about 3 cups) of tomato pasta sauce to make this bolognese. This quick marinara sauce works great for this recipe and you can make it while the tofu is roasting, so it does not make the recipe so much longer.

    I know Trader Joe's has some great jarred tomato sauces that aren't too expensive and made healthier too. I also love this vegetable pasta sauce from Engine 2 (you can buy it online) that's completely whole food plant based. Look for a lower in sodium and no added fat if looking for a wholesome pasta sauce!

    In any cases, I recommend you use a sauce you LOVE, since it is a main ingredient and will influence the flavor of the bolognese a lot.

    There is a fork that took some pasta from a bowl of vegan tofu bolognese noodles.

    How to make it

    I love how simple this recipe is, yet is packed with flavor. This is a pasta sauce you can make easily on a weeknight since it is pretty low-maintenance and does not require much hands-on/chopping.

    Prepare the tofu crumbles

    Pat dry the tofu (no need to press it!) and then, simply use your fingers to crumble it over a bowl. You will end up with larger pieces and also tiny ones, which is great and will allow you to have different layers of texture in the sauce.

    Then, add the soy sauce, nutritional yeast and all the spices. Toss the tofu bits so they are all uniformly covered.

    Roast the tofu

    Warm up a large pan (I love non-stick so it minimizes the added oil needed) and then add the tofu. Cook on medium-high heat while stirring often. You are looking to brown all sides of the tofu. The bits will also end up looking a little dryer, which is what you want. This should take about 8-10 minutes.

    Finish up

    Then, pour the tomato sauce over and stir. Let it cook for a few minutes until warmed up and to a desired texture. Serve over cooked pasta, enjoy!

    • In process picture: There are fingers crumbling some tofu into a bowl.
    • In process picture: There are spices placed over crumbled tofu.
    • In process picture: Some tofu bits are cooking into a pan.
    • In process picture: There are some marinara sauce pouring over tofu that are roasting into a pan.

    Watch how to make it

    Serving suggestions

    Serve the sauce over cooked noodles, or even, try zoodles (zucchini noodles) or spaghetti squash. You can also incorporate the pasta into the sauce right in the pan before serving. Start with less noodles and add more as needed depending on how saucy your want your dish to be.

    Serve with a generous sprinkle of vegan parmesan cheese and a side of vegan dinner rolls to dip in the sauce. Add a side of crispy fresh salad using this vegan Italian dressing too.

    Storage tips

    The sauce stores very well, although the tofu might lose on some of its chewy texture. Don't hesitate to make more (this recipe makes enough only for one meal for the 4 of us...) and keep leftovers in the fridge for up to 5 days in an air-tight container.

    Can also be frozen for up to 3 months.

    Try to keep the sauce and pasta apart for storage if possible as it will stay more fresh that way (the noodles tend to keep soaking of the sauce).

    There is a hand taking some linguini noodles from a bowl of tofu bolognese.

    Other tomato pasta dishes you might like

    • One-Pot whole wheat pasta
    • Hidden Vegetable pasta sauce
    • Vegan lasagna roll-ups
    • Hearty marinara sauce
    • Vegan goulash
    • Penne pomodoro
    • Vegan creamy tomato pasta
    • Vegan baked ziti

    I hope you like this tofu bolognese as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was.

    Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.

    Front angle view on a bowl filled with linguini and topped with a vegan bolognese made with tofu and a marinara sauce.

    Vegan Tofu Bolognese (Easy and Quick Recipe)

    5 from 5 votes
    This tofu bolognese is going to be one of those satisfying pasta meal you will want to make again and again! It is quick & simple, hearty and super meaty plus, can be done under 20 minutes! All you need is tofu, tomato sauce (jarred or homemade marinara) and a few simple spices (and pasta, obv). The flavors are amazing and this classic Italian sauce will please all meat eaters, even if the sauce is made entirely vegan!
    PRINT RECIPE PIN RECIPE
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Servings 4
    Author Jessica Laroche

    Ingredients
      

    • 14-16 oz extra firm tofu - pat dry
    • 2 tbsp soy sauce
    • 1 tbsp nutritional yeast
    • 1 tsp smoked paprika
    • ½ tsp garlic powder
    • ½ tsp onion powder
    • ½ tsp chili powder
    • 24 oz tomato pasta sauce, homemade or jarred (3 cups) - see notes
    • 8 oz pasta of your choice

    Instructions
     

    • Cook the noodles according to the packaging.
    • Meanwhile, use your fingers to crumble the tofu into small crumbles while keeping some pieces intact. No need to press the tofu first.
    • Then, add the soy sauce, nutritional yeast, garlic powder, onion powder, chili powder and smoked paprika. Stir well using a spoon.
    • Warm up a large non-stick pan over medium-high heat. Then, add the spiced crumbled tofu and roast for about 8-10 minutes or until golden brown. Stir often and make sure it does not burn. If not using a non-stick pan, then warm up a small amount of oil first.
    • When the tofu is done, them simply add the tomato sauce over and stir. Keep on heating until warmed up. Taste and adjust the flavors, this will depend on the sauce you used.
    • Serve over cooked pasta with a sprinkle of vegan parmesan cheese and a side of dinner rolls if desired. Enjoy!

    Video

    Notes

    • Keep leftovers in the fridge for up to 5 days. The sauce can also be frozen for up to 3 months. Try to keep the noodles and sauce apart from each other when storing.
    • Use your favorite tomato pasta sauce! I often make my own following my marinara recipe (I like to blend it with an immersion blender for a bolognese), but simply use your favorite jarred pasta sauce for convenience. I love the tomato sauce from Engine 2 that's made oil-free and low in sodium.
    • Boost the sauce with more veggies! Add diced carrots, celery, zucchini and/or mushrooms to the pan and roast them before adding the sauce. You might need to use more tomato sauce if adding more veggies.
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    There is a bowl of pasta topped with a tofu bolognese and a large pan filled with a vegan bolognese while cooking, both images are separate by a text saying: " Tofu Bolognese Sauce".
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    Reader Interactions

    Comments

    1. Anonymous says

      January 14, 2021 at 1:38 pm

      5 stars
      I made this today and it was super easy! The specified cooking process allowed it to thicken well. I did substitute sundried tomatoes and a bit of ketchup for the tomato paste and also added a shake of Worcestershire sauce since it pairs well with mushrooms. It’s yummmmy

      Reply
    2. Jayne says

      December 06, 2021 at 5:52 pm

      I am very new on my plant-based journey. I found this looking to replace one of my husbands favorite dishes. I have had a tough time finding recipes that I like. Your recipes look absolutely delicious. I am not really sure which one I want to try next. You do make everything look so easy and the videos are such a great presentation. I look forward to trying a new one a couple times a week. Thank you🤗🥦

      Reply
      • plantbasedjess says

        December 06, 2021 at 5:55 pm

        Hello Jane, thanks for your message. I am happy you are including me in your plant-based journey! Let me know what recipe you like and feel free to ask any questions 🙂

        Reply
    3. Anonymous says

      December 23, 2021 at 8:17 am

      5 stars
      Well, that was REALLY good. It was quick too and my kids loved it. Will make again!

      Reply
      • Jessica says

        December 23, 2021 at 8:19 am

        Oh great, I'm glad you and the kids liked it! Thanks for your comment! 🙂

        Reply
    4. Adelaide says

      April 29, 2022 at 10:24 am

      So delicious! The sauce is so thick and texture-y, I love it. Roasting the tofu crumble/mince separately made all the difference. I roasted extra tofu and kept some aside for to make lettuce wraps the next day. Thanks for the great recipe!

      Reply
      • Jessica says

        April 29, 2022 at 12:46 pm

        Oh that's great!! Thank you so much for sharing Adelaide 🙂

        Reply
    5. Amy says

      June 15, 2022 at 11:44 am

      5 stars
      This was delicious and so easy! My toddler and I are vegetarian, and my husband is not. I'm always looking for great vegetarian recipes that will satisfy meat-eaters, and this definitely fit the bill. All 3 of us loved it!

      Reply
      • Jessica says

        June 15, 2022 at 1:55 pm

        Great, I'm so glad everyone loved it! Thanks for your comment Amy! 🙂

        Reply
    6. Nancy says

      June 21, 2022 at 7:07 pm

      5 stars
      I made this for dinner tonight and it was delicious. Very flavorful and easy to make. Thank you Jess!

      Reply
    7. Samuel Jungeblut says

      December 02, 2022 at 8:51 pm

      5 stars
      I just finished eating this for dinner and it was so delicious!! I will be saving this recipe and repeating a lot. Thank you!!!

      Reply
      • Jessica says

        December 02, 2022 at 10:07 pm

        Oh that's great! I'm glad you liked it 🙂 Thanks for sharing!

        Reply
    8. Shellie says

      March 07, 2023 at 12:32 pm

      Going to make this tonight along with your hearty marinara sauce. Is the amount of sauce that recipe makes too much for the 8 oz. of pasta called for in this recipe?

      Reply
      • Jessica says

        March 07, 2023 at 4:54 pm

        Hi Shellie! Yes, you might have a little bit of extra sauce for the amount of pasta, it depends on how you serve it. You can cook a little more noodles and keep the leftovers for the next day. Hope that helps! 🙂

        Reply

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    Profile picture for Plant Based Jess in the kitchen.

    Hi there! I’m Jessica, a pasta obsessed French Canadian now living in beautiful Maine. I’m a mom of two, experienced foodie and ninja meal planner. I believe everyone can make stress-free plant-based meals with wholesome ingredients that your family and friends will love. 

    Join me in my kitchen to discover fun and creative recipes or click to find out more. Welcome!

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