Description
Hearty, flavorful vegetarian bolognese made with tofu. A comforting pasta dish perfect for a weeknight meal.
Ingredients
Units
Scale
- 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