Vegan Bolognese
The BEST Vegan Bolognese sauce and it's super simple to make with only 8 ingredients. Savory, meaty and hearty, everyone will love this Italian classic made vegan!
Servings: 4 servings
Calories: 363kcal
Ingredients
- 2 tablespoons low sodium soy sauce *use tamari for gluten free
- 1 jar your favorite marinara sauce (about 3 cups) divided
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 block firm or extra-firm tofu (14-16 oz)
- 8 ounces spaghetti noodles or other pasta *gluten free if needed
Instructions
- Preheat oven to 375 degrees F and line a large baking sheet with parchment paper or spray well with oil.
- In a large bowl, stir together the soy sauce, 2 tablespoons of the marinara sauce (adjust if doubling/halving the recipe), olive oil, smoked paprika, garlic powder and onion powder until well combined.
- Now drain the tofu from the package, pat with paper towels and crumble into the bowl with the sauce. You can use your hands OR use a potato masher to mash it right in the bowl.
- Stir to coat the tofu crumbles in the sauce, then transfer to the prepared baking sheet, spreading it out into a layer (see photos above for visual reference). Bake in the center rack of the oven for 25-40 minutes, until chewy and golden in spots, but be careful not to burn it. You can give it a stir halfway, if the edges start to burn.
- While the tofu is baking, cook your pasta according to package instructions, then drain and set aside.
- Add the rest of the marinara sauce to a medium sized pot and warm on low heat. Once the tofu is done baking, remove it from the oven and add to the pot with the marinara. Stir to make a meaty bolognese sauce!
- Serve immediately over pasta, sprinkled with vegan parmesan, if desired, and some crusty bread. Enjoy!
Notes
- Gluten free: Easy! Use gluten free tamari instead of soy sauce and gluten free pasta. I used Trader Joe's brown rice quinoa spaghetti!
- Tofu free: Try substituting tempeh instead! But don't bake it as long, probably only 15-20 minutes instead of 25-40. Or make my lentil bolognese instead.
- Omit oil for oil free and use parchment paper. You will also need to find a marinara sauce that doesn't contain oil, as most do.
- Tofu bolognese sauce will keep in the refrigerator for 3-4 days and reheats well either in the microwave or stovetop. It may also be frozen.
Nutrition
Serving: 1of 4 servings | Calories: 363kcal | Carbohydrates: 56g | Protein: 20g | Fat: 9g | Saturated Fat: 1g | Sodium: 816mg | Potassium: 756mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1042IU | Vitamin C: 13mg | Calcium: 170mg | Iron: 5mg