Tofu Bolognese
This Vegan Tofu Bolognese is quick and easy to make, but you wouldn't know that from the taste! It's super flavorful and satisfying.
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Ingredients
- 1 (14 oz) block extra-firm tofu drained and pressed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon nondairy butter
- 1 small white or yellow onion finely diced
- 2 stalks celery finely diced
- 2 medium carrots peeled and finely diced
- 1/3 cup tomato paste
- 1/2 cup dry wine optional
- 2 cups beef-style vegetable broth (see notes for recommendations)
- 2 bay leaves
- salt to taste
- 8 oz dry pasta ideally a wide flat shape such as tagliatelle or papardelle
Instructions
- In a large skillet over medium-high heat, heat olive oil and/or vegan butter until melted.
- Add onions and sauté for about 1 minute, until translucent.
- Add celery and carrots and sauté for an additional 3-5 minutes, until just starting to pick up some color.
- Crumble tofu into the pan and cook, stirring often, until any excess water in the tofu cooks off (i.e. until there is no loose water in the pan).
- Add tomato paste and stir to coat the tofu and veggies. Then cook for an additional 1-2 minutes until the tomato paste goes from a vibrant red color to a deeper, rusty red color.
- Optionally, deglaze the pan with a dry wine of choice. (Otherwise, deglaze with vegetable broth.) Use a wooden spoon to scrape up any fond from the bottom of the pan.
- Add in the beef-style veggie broth. (If using a bouillon cube or paste, you can add it directly into the pan with the appropriate amount of water; you don't have to mix it ahead of time.)
- Add bay leaves and bring the mixture up to a boil. Then reduce heat to low and simmer for 10-15 minutes, uncovered, to thicken the sauce and develop the flavors. During this time you can prepare your pasta according to package directions until al dente, reserving some of the starchy water from cooking.
- When the sauce has reached your desired thickness, give it a taste and adjust salt and pepper to preference. (Exact amount of salt will vary depending on the brand of vegetable broth you used.)
- Add in your al dente pasta and stir to coat, adding in a splash of reserved pasta water as needed to get everything to emulsify and coat the noodles.
Notes
Beef-style veggie broth: This will make the bolognese taste extra savory and meaty. My favorites are the Vegetarian No Beef Base by Better Than Bouillon or the Edward and Sons Not-Beef Bouillon Cubes. If you can't find beef-style broth, you can use regular vegetable broth and boost the umami with 1-2 tablespoons of soy sauce instead, though the flavor will be less convincing.
Tofu alternatives:
- Impossible Beef - Add after sautéing the aromatics and brown it off before adding the tomato paste.
- Gardein Ground Beef (or other frozen beef-style crumble) - Add after sautéing the aromatics and brown slightly before adding tomato paste.
- TVP (textured vegetable protein) - Prior to cooking, rehydrate TVP with boiling water at a ratio of 1:1. Let it sit for at least 5 minutes to rehydrate before adding to bolognese.
- Lentils - 2 cups of cooked brown lentils, thoroughly drained and rinsed, can be used. The bolognese will have less of a meaty texture.
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