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Vegan Spaghetti Sauce





…as if it wasn’t hard enough to please everyone at the dinner table, let’s add tofu!


16 oz. firm tofu (450 g)
1/4 cup olive oil (60 mL)
1 large onion, finely chopped
3 celery stalks, diced
2 carrots, peeled and diced
1/4 cup soy sauce (60 mL)
1/4 cup packed brown sugar (or cane sugar or maple syrup) (50 g)
3 cloves garlic, finely chopped
3 tablespoons Italian seasoning (basil, oregano and thyme) (15 mL)
1/4 to 1/2 teaspoon crushed red pepper flakes (2.5 mL)
1/4 teaspoon black pepper
3 cans (28 oz./796 mL) each, diced Italian tomatoes
1/4 cup tomato paste (60 ml)
1 jar (16,9 oz / 500 ml) roasted red peppers, drained and pureed
salt to taste


Grind tofu in a food processor or with a fork. Set aside.
In a large saucepan, heat oil. Add onion, celery, carrots. Cook over medium-high heat until vegetables begin to soften, about 15 minutes. Add oil, if needed.
Add tofu, soy sauce, brown sugar, garlic, Italian seasoning , crushed red peppers, black pepper, tomatoes and tomato paste and pureed roasted red peppers.
Bring to a boil and simmer gently over low heat, stirring and scraping the bottom of the pan regularly, for 60 minutes.
Continue cooking until sauce thickens, about 30 minutes. Season with salt and pepper to taste. Serve with your choice of pasta.