Vegan Bolognese Recipe

Indulge in the richness of Vegan Bolognese – a flavorful, substantial delight heightened by abundant tofu crumbles! Elevate your spaghetti experience with this hearty homemade marinara sauce, making it an unparalleled comfort meal for those cozy weeknight dinners that capture the hearts of the entire family.

• course: main
• cuisine: Italian

Why I adore this vegan bolognese

It’s incredibly satiating. The spaghetti noodles, already known for their filling nature, take on an even heartier dimension with the generous inclusion of crumbled tofu in this delectable sauce. This protein-packed creation never fails to hit the mark!

Abundant in flavor! Indulge in the tantalizing taste of this uncomplicated bolognese sauce, enriched by seasonings like smoked paprika and garlic powder, seamlessly complementing the marinara sauce.

A pinnacle of comfort dining. Following a prolonged day, there’s nothing more gratifying than unwinding with a pasta dinner. Elevate that experience by opting for a warm, “meaty” sauce like this vegan bolognese to make your pasta dinner the epitome of satisfaction!

Ingredients

For a single serving

• 2 tablespoons of low-sodium soy sauce (*use tamari for a gluten-free option)
• 1 jar of your favorite marinara sauce (approximately 3 cups), divided
• 1 tablespoon of olive oil
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1 block of firm or extra-firm tofu (14-16 oz)
• 8 ounces of spaghetti noodles or other pasta (*gluten-free if needed)

For double the servings (2x)

• 4 tablespoons of low-sodium soy sauce (*use tamari for a gluten-free option)
• 2 jars of your preferred marinara sauce (approximately 6 cups), divided
• 2 tablespoons of olive oil
• 2 teaspoons of smoked paprika
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 2 blocks of firm or extra-firm tofu (28-32 oz)
• 16 ounces of spaghetti noodles or other pasta (*gluten-free if needed)

For triple the servings (3x)

• 6 tablespoons of low-sodium soy sauce (*use tamari for a gluten-free option)
• 3 jars of your favorite marinara sauce (approximately 9 cups), divided
• 3 tablespoons of olive oil
• 3 teaspoons of smoked paprika
• 1.5 teaspoons of garlic powder
• 1.5 teaspoons of onion powder
• 3 blocks of firm or extra-firm tofu (42-48 oz)
• 24 ounces of spaghetti noodles or other pasta (*gluten-free if needed)

Instructions

1. Start by preheating the oven to 375 degrees F and either lining a large baking sheet with parchment paper or thoroughly spraying it with oil.
2. In a generously sized bowl, combine the soy sauce, 2 tablespoons of marinara sauce (adjust quantity if modifying the recipe), olive oil, smoked paprika, garlic powder, and onion powder. Stir the mixture until it achieves a harmonious blend of flavors.
3. Now, extract the tofu from its packaging, gently pat it dry with paper towels, and proceed to crumble it directly into the bowl with the sauce. You have the option to use your hands for this task or employ a potato masher, conveniently mashing it within the bowl.
4. Ensure that the tofu crumbles are evenly coated with the sauce. Transfer the mixture onto the prepared baking sheet, spreading it out into a cohesive layer (refer to the accompanying photos for a visual guide). Place the sheet in the center rack of the oven and bake for 25-40 minutes, aiming for a chewy texture with golden spots. Exercise caution to avoid burning, and feel free to stir halfway through if the edges are at risk of burning.
5. While the tofu undergoes its transformation in the oven, cook your chosen pasta according to the instructions on the package. Once cooked, drain the pasta and set it aside.
6. In a medium-sized pot, gently warm the remaining marinara sauce over low heat. When the tofu achieves its delightful golden state, carefully remove it from the oven and introduce it to the pot with the marinara. Stir the components together, crafting a delectable meaty bolognese sauce.
7. Serve this delightful creation immediately over the prepared pasta, opting to sprinkle some vegan parmesan on top if you desire, and perhaps complementing the dish with a side of crusty bread. Your indulgent and satisfying meal is ready to be savored!

Nutrition Information

Notes

• For a gluten-free option, easily switch to gluten-free tamari and gluten-free pasta. I opted for Trader Joe’s brown rice quinoa spaghetti for a delightful twist!
• If you prefer to go tofu-free, consider substituting with tempeh. Keep in mind to reduce the baking time to approximately 15-20 minutes instead of the standard 25-40. Alternatively, explore my lentil bolognese as an enticing alternative.
• To make this dish oil-free, simply omit the oil and use parchment paper. Ensure that your chosen marinara sauce aligns with an oil-free approach, as many varieties contain oil.
• Your tofu bolognese sauce remains fresh in the refrigerator for 3-4 days and reheats splendidly, whether using the microwave or stovetop. Additionally, you have the option to freeze it for later enjoyment. Also, Top with the creamy sauce from our Vegan Cauliflower Cheese for added flavor.