Make one of the most classic comfort foods vegetarian with a delicious spiced bowl of tofu bolognese sauce over pasta.
If there’s one thing I crave every time we take a turn for chillier weather, it’s pasta. Red sauced, finished with a slick of glossy butter and studded generously with little braised bits of short rib or piggy things — or draped lazily around tender meatballs or glistening crumbles of spiced sausage. Praise the lord. It gets me every time. And if we’re telling stories (when are we not?), at least once a year I’ll be standing in line at the market when I catch a glimpse of unapologetically sexy meatballs on the cover of a food glossy and I’ve got to hop out of line and restock my basket accordingly.
Rich, meaty, tomatoey pasta. It’s the kind of thing rainy Sundays were made for. 
And then there’s this.
This. Is weeknight pasta. Red and saucy, indeed, but by all means lighter and simpler. Today we’ll just leave it at this: crumbled tofu, sausage-y spices, jarred marinara and bright herbs.
Oh, and it’s on the table in about 15 minutes.
Fauxlognese!
Vegetarian Bolognese with Tofu
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Vegetarian,Vegan
Description
Hearty, flavorful vegetarian bolognese made with tofu. A comforting pasta dish perfect for a weeknight meal.
Ingredients
- 14 oz (397 g) package tofu
- 3 tbsp (44 ml) olive oil
- 1 tsp ground fennel seed
- 1 tsp garlic powder
- 0.5 tsp salt
- pinch of crushed aleppo pepper or other red chile pepper flakes
- freshly cracked black pepper
- 1 jar marinara sauce
- handful fresh basil leaves
- 0.5 lbs (227 g) hot pasta
Instructions
- Slice frozen and thawed tofu into four large slabs and press each slab between two plates to extract as much liquid as possible.
- Crumble drained tofu.
- In a large skillet or Dutch oven, heat oil over medium-high heat (approximately 375°F/190°C).
- Add crumbled tofu, fennel, garlic powder, salt, red pepper flakes, and plenty of cracked black pepper and sauté, stirring frequently, until tofu is browned in places, about 5 minutes.
- Add marinara and cook until warmed through.
- Serve over hot pasta with a generous drizzle of olive oil, fresh basil, and more crushed red pepper.
Notes
- For a richer flavor, pan-fry the tofu until deeply browned before adding the marinara sauce.
- To make this vegan, ensure your marinara sauce is free of animal products such as cheese or whey.
- Leftovers can be stored in the refrigerator for up to 4 days; the flavors deepen overnight.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 60
- Fiber: 8
- Protein: 20
Find it online: https://honestcooking.com/vegetarian-bolognese-tofu/
Frequently Asked Questions
How do I crumble the tofu for the Vegetarian Bolognese?
Press the firm or extra-firm tofu to remove excess moisture, then use your hands or a fork to crumble it into small pieces before adding it to the sauce.
Can I add vegetables to the Vegetarian Bolognese sauce?
Yes, you can incorporate chopped vegetables like bell peppers, carrots, or mushrooms to enhance the flavor and texture of the sauce.
What type of marinara sauce works best for this recipe?
A jarred marinara sauce with a rich tomato flavor and minimal added sugars or preservatives complements the spiced tofu well.
Hey Dash! Freezing and thawing the tofu and then pressing the water out gives it a drier, spongier texture that absorbs the flavors of the sauce better (and prevents the tofu from breaking down into mush in the sauce). To be honest, I’ve done it both ways, and if you’re ok with a silkier texture where the tofu doesn’t hold its shape as well, you can use refrigerated tofu. I recommend the frozen/thawed version for something that is more like a traditional Bolognese in texture. Let me know what you decide! :)
Hi Em, what’s the purpose of freezing and thawing the tofu? I have tofu which is unfrozen but refrigerated, can I just use that instead? Let me know.
Hi anonymous — curious if you froze and thawed, then wrung out the tofu as instructed? I’ve made this without doing so (actually, I do quite a bit when I haven’t had the forethought to thaw my tofu in time!), and while the flavor is the same, the texture of the tofu IS much softer.
This turned into mush right away. What a waste of ingredients.