Tofu Bolognese Sauce Recipe

Name: Tofu Bolognese Sauce Recipe
Prep time: 9 min
Cook time: 30 min
Total time: 39 min
Ingredients: 14.11 ounces firm tofu (drained); 2½ tablespoons olive oil; 1¼ tablespoon light soy sauce; 1 tablespoon tomato puree; 1½ teaspoon maple syrup; ⅓ teaspoon garlic and onion granules (each); 2x14.11oz cans plum tomatoes; 1 red onion (finely chopped); 1 medium/large carrot (peeled, finely diced); 1 celery rib (finely chopped); 2 garlic cloves (finely chopped); 1 bay leaf; 2 tablespoons olive oil; 4 tablespoons vegan white wine; 2 teaspoons balsamic vinegar; 1 tablespoon tomato puree; 1 teaspoon dried oregano; ½ teaspoon onion granules and coarse sea salt (each, plus pepper to taste)

October 5, 2020 By Monika Last Updated June 14, 2022 2 Comments

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This vegan tofu bolognese sauce is deliciously rich and made using baked marinated tofu for added flavour and texture. Easy to put together and ready in under 40 minutes.

Bolognese sauce with tofu and spaghetti in large shallow pan.

This tofu bolognese recipe consists of 2 easy parts:

preparing the tofu
making the sauce

Yes, it’s possible to simply crumble the tofu and stir into the sauce but the end result is likely to be a little bland. After all tofu has a pretty neutral flavour. That’s why I decided to prepare the tofu separately, inject it with flavour then add into the sauce. This method produces truly fantastic results!

Coating the tofu in a simple marinade and baking it not only makes it incredibly delicious but also ensures it keeps its shape well.

Tofu Bolognese ingredients

Ingredients for marinated tofu in individual dishes.

The tofu is coated in a savoury, sweet and tangy marinade consisting of oil, soy sauce, tomato paste, maple syrup and a bit of garlic and onion granules before being roasted in the oven.

The sauce is made using canned plum tomatoes, tomato paste as well as other vegetables including red onion, garlic, carrot and celery for added flavour and texture. This sauce owes its depth of flavour to a few simple ingredients including white wine, balsamic vinegar as well as some dried oregano and onion granules.

Vegan bolognese sauce ingredients in individual dishes.

How to prepare the tofu

1.Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a large baking sheet with parchment paper and set aside.

To prepare the tofu start by draining it. Next press it to remove excess water, then wrap your tofu in paper towel and give another squeeze (you may have to use a few paper towel sheets to get rid of all excess moisture). This will allow the tofu to better absorb the flavours and hold its shape well (it will become extra firm).

Crumble the tofu with your fingers into a bowl (not too finely). In another bowl combine all the tofu marinade ingredients and stir until smooth.

Crumbled tofu in mixing bowl and marinade in another bowl.

2. Pour this mixture over the tofu and stir gently until evenly coated.

Crumbled tofu with marinade in mixing bowl with spatula.

3. Spread the tofu in a single layer over the baking sheet and bake in the centre of the oven for 30 minutes. While the tofu is in the oven make the sauce (so it’s ready when the tofu comes out of the oven and you can stir it into the sauce right away).

4. Remove from the oven, stir into the sauce (see instructions below) and serve.

Baked crumbled tofu on top of parchment.

Top tip

It is important to weigh the tofu after you’ve drained it and removed all excess moisture from it.

How to make the sauce

While the tofu is in the oven prepare the vegetables and make the sauce.

1. In a large pan heat the oil, add the bay leaf, onion, garlic, celery and carrot and cook over a medium heat for 6-7 minutes until softened stirring frequently. Add the wine and cook for another minute.

2. Add the tomatoes, tomato puree, balsamic vinegar, oregano, onion granules, salt and a good grind of pepper, stir, cover and bring to the boil then simmer for 15 minutes stirring occasionally.

Making bolognese sauce in large white pan with black spatula.

3. Remove the sauce from the heat and adjust the seasoning if needed. (Keep covered until you are ready to add the tofu).

Tomato vegetable sauce in large white pan.

4. Gently stir in the tofu (once ready), scatter freshly chopped basil and serve immediately.

Tomato sauce with baked tofu crumbs in large white pan.

Top tips and FAQs

Try not to crumble the tofu too finely (see photos) - it should resemble clusters of cooked ground meat.
To save time prepare the vegetables and make the sauce while the tofu is in the oven.
Boil the pasta while the sauce is bubbling away. You will need approx. 400 g raw pasta (for 4 people).
It is important to stir the tofu into the sauce after you’ve removed the sauce from the heat (to preserve all of its delicious flavour). For best results serve immediately.
Serve with your favourite pasta.
Refrigerate the leftovers for up to 3 days.
Freeze for up to 3 months.

Can I make this recipe ahead

You can make the sauce and once cooled refrigerate it for up to 2 days. I don’t, however, recommend preparing the tofu ahead – it’s best served straight from the oven.

Substitutions

Plum tomatoes: substitute canned chopped tomatoes if preferred.
Maple syrup: use agave syrup.
Basil: this can be omitted or you can use another fresh herb, such as parsley.

Top down view of tofu bolognese sauce with spaghetti on white plate with fork.

Check out also this collection of healthy vegetarian pasta meals.

Keep in touch!

If you make this vegan tofu bolognese I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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