Vegan Tofu Bolognese (Easy and Quick Recipe)

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

4.89 from 9 votes

Vegan Tofu Bolognese (Easy and Quick Recipe)

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

Prep Time10

Cook Time10

Total Time20

Course: Main Course, Pasta, Sauce

Cuisine: Italian

Keyword: dairy-free, gluten-free, healthy, Low in fat, tofu, Vegan

Servings:

Calories: 322kcal

Author: Jessica Laroche

Ingredients

14-16 oz extra firm tofu patted 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 (about 3 cups) use homemade marinara or jarred marinara from the store
8 oz pasta of your choice to serve

Instructions

Cook the noodles according to the packaging. Then drain well.
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 (you can spray some oil first). Stir often and make sure it does not burn.
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.
Nutrition: please note that the nutritional information is an estimate per serving (exclude pasta) provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition