Tofu Bolognese
Transform a block of tofu and store-bought marinara sauce into a mouthwateringly delicious and nutritious tofu bolognese in just 40 minutes with several simple add-ins. It’s packed with protein, fiber, and flavor and 100% vegan!
Servings: 4
Calories: 305kcal
Ingredients
- 1 red onion, chopped
- 2 celery stalk, chopped
- 2 small carrot, peeled, chopped
- 5 garlic cloves
- 1 tablespoon of olive oil
- 1 (14-ounce) package of super firm tofu, pressed, and crumbled
- 1 package of tempeh bacon, crumbled (optional)
- 1 ½ teaspoons of smoked paprika
- 1 (15-ounce) jar of marinara
- 1 cup of water
- 1 pound pasta
Instructions
- Pulse onion, celery, carrot, and garlic in a food processor until finely chopped.
- In a large pot with a lid, heat the oil and add the processed veggies. Cook until fragrant. Transfer the cooked veggies to a bowl and set aside.
- To the same pot, add the crumbled tofu and crumbled tempeh (if using). Cook for 5 minutes on high heat until the tofu and tempeh browns. Add the smoked paprika and cook for one minute, constantly mixing.
- Add the marinara sauce and water. Cook over low leat for 30 minutes.
- Serve pasta and top with the bolognese sauce.
Notes
- Use the right tofu: Use extra-firm tofu, which holds its shape better and has a 'meatier' texture than softer varieties. It’s important to also ensure you press it first for the best texture and to allow it to better absorb the flavors of the sauce.
- Brown the tofu: Cook it until it’s browned and slightly crisp for texture that most resembles ground meat.
- To save prep time: Use a pre-prepared mirepoix mixture or a food processor to blitz the veggies until chopped.
Nutrition
Calories: 305kcal | Carbohydrates: 26g | Protein: 23g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 1075mg | Potassium: 1043mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5507IU | Vitamin C: 20mg | Calcium: 243mg | Iron: 5mg
