Vegan Tofu Bolognese
This Vegan Tofu Bolognese is just as delightful as the classic Italian version, but completely plant based!
Print Recipe
Ingredients
- 14 ounces extra firm tofu
- 1 tablespoon tomato paste
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon fennel seeds
- 1 tablespoon soy sauce
- ¼ cup nutritional yeast
- ¼ cup olive oil
- 2 medium carrots peeled and diced
- 1 large yellow onion peeled and diced
- 3 cloves garlic peeled and diced
- 2 stalks celery diced
- 1, 28 ounce can crushed tomatoes
- ¾ cup red wine or vegetable stock
- salt and pepper to taste
Instructions
- Preheat oven to 350F and line a baking sheet with parchment or silicone pad.
- In a large bowl, crumble the tofu - no need to drain it as it will dry out in the oven.
- Toss tomato paste, salt, pepper, oregano, basil, fennel, soy sauce, and nutritional yeast in the tofu and massage in. Spread crumbles on baking sheet and bake for 30-40 minutes, until dried out.
- In a large stock pot over medium heat, while the tofu bakes, heat the olive oil. Add carrots, onion, garlic, and celery. Let cook for 10-15 minutes, until aromatic.
- Add crushed tomatoes and red wine/vegetable stock.
- Lower heat and cook until tofu is ready.
- Once tofu is baked, add crumbles to sauce, and taste. Season with salt and pepper.
- Serve over pasta of choice.
Servings: 4 -6 servings