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Tofu Bolognese





There is nothing like a comforting bowl of spaghetti bolognese. Try it vegan you’ll be pleasantly surprised. Small changes make a big difference. Cut back on calories, fat, and cholesterol with this recipe for vegan bolognese.


1- 16 oz (450g) block of firm tofu
3 tablespoons olive oil
1 large onion, finely chopped
3 celery stalks, diced
2 carrots peeled and diced
1 teaspoon of salt
1/4 cup soy sauce
1/4 cup brown sugar, cane sugar or maple syrup
3 cloves garlic, finely chopped
2 tablespoons dried basil
2 tablespoons dried oregano
1/2 teaspoon crushed red pepper flakes
3 cans of 28 oz (796 ml) diced Italian tomatoes (with the juice)
salt and pepper


Grind the tofu in a food processor or with a fork. Set aside.
In a large saucepan, heat olive oil. Add onion, celery, carrots and salt. Cook over medium-high heat until vegetables begin to soften (about 15 minutes). Add oil if needed.
Add the tofu, soy sauce, brown sugar, minced garlic, basil, oregano, crushed red peppers and tomatoes. Bring to a boil and simmer gently, stirring and scraping the bottom of the pan regularly, for 45 minutes.
Uncover and continue cooking 30 minutes or until it thickens. Add salt and pepper to taste.
Serve over the pasta of your choice.