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tofu bolognese with pasta recipe

Tofu Bolognese

5 from 1 vote
Plant-baked
Course: Lunch/ Dinner
Cuisine: Italian
Keyword: tofu bolognese, vegan bolognese, vegan bolognese sauce
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 3
Calories: 469kcal
Vegan bolognese sauce with tofu. This recipe is quick to make. It takes less than 30 minutes from start to finish.
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Ingredients  

  • 3 port pasta linguine
  • 1 tbsp olive oil
  • 1 garlic clove
  • 1 yellow onion
  • 230 gr firm tofu
  • 1 tbsp mushroom soy sauce
  • 500 gr crushed tomatoes
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • ½ cup cooking cream
  • salt and black pepper to taste

Instructions

  • 1. Bring a large pot of salted water to boil. Add pasta and cook al dente, following the package directions. 
  • 2. In a large saucepan heat olive oil over medium heat. Add in chopped onion and garlic. Sauté until soft and translucent. 
  • 3. Crumble tofu. Stir the tofu crumbles in, add soy sauce, and sauté for a few minutes.  
  • 4. Pour in crushed tomatoes along with tomato paste, dried oregano, salt, and pepper. Simmer for 15 minutes. Stir occasionally.
  • 5. Stir in cooking cream. Let simmer for a few minutes.
  • 6. Taste and adjust seasonings, add more salt and pepper if needed.
  • 7. Remove from heat and serve over your favorite pasta. Top with oregano, fresh basil, or vegan parmesan cheese. 

Nutrition

Serving: 1g | Calories: 469kcal | Carbohydrates: 48g | Protein: 18g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Cholesterol: 45mg | Sodium: 998mg | Fiber: 7g | Sugar: 12g
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