Tofu Bolognese – Creamy, Rich, and Meat-Free!

Ingredients

• 600 g Firm Tofu (drained, pressed in microwave for 2 minutes, then crumbled)
• 3 Tbsp Olive Oil (refined, for sautéing tofu and vegetables)
• 2 Tbsp Light Soy Sauce (adds sugar and umami for browning)
• 2 medium Carrot (peeled and diced; provides sweetness)
• 2 stalks Celery (include the leafy tops, diced)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 200 g Tomato Puree (cook out to reduce harshness)
• 400 g Canned Diced Tomatoes (one 14‑oz can, adds umami and acidity)
• 2 cup Vegetable Stock (can substitute with water or dashi)
• 1 Bay Leaf (adds depth; optional)
• 0.25 cup Dry White Wine (optional, helps deglaze and adds flavor)
• 400 g Pasta (spaghetti, linguine, or any long pasta)
• 2 Tbsp Fresh Parsley (chopped, for garnish)
• to taste Black Pepper (freshly ground)
• 2 Tbsp Parmesan Cheese (optional, grated for finishing)

Instructions

1. Press and Crumble Tofu

   Drain the tofu, place it on a microwave‑safe plate and microwave on high for 2 minutes. Carefully remove and let the excess water drain. While still warm, crumble the tofu with your hands into bite‑size pieces.

   Time: PT5M

2. Brown the Tofu

   Heat 2 Tbsp olive oil in a non‑stick skillet over medium‑high heat. Add the crumbled tofu, breaking it up with the spatula. Sprinkle the soy sauce gradually while stirring, allowing the tofu to caramelize and turn golden brown, about 12‑15 minutes.

   Time: PT15M

   Temperature: medium‑high

3. Prep Aromatics

   While the tofu browns, dice the carrot, celery (including leaves), and onion. Mince the garlic.

   Time: PT10M

4. Sweat the Vegetables

   In the same skillet, add another 1 Tbsp olive oil if needed. Add the diced carrot, celery, and onion. Cook over medium heat, stirring occasionally, until the vegetables become translucent and their water evaporates, about 8 minutes.

   Time: PT8M

   Temperature: medium

5. Add Garlic

   Add the minced garlic and stir for 1 minute until fragrant. Avoid letting it brown.

   Time: PT1M

   Temperature: medium

6. Incorporate Tomato Puree

   Stir in the tomato puree and cook for 5 minutes, allowing the raw acidity to mellow and the puree to thicken.

   Time: PT5M

   Temperature: medium

7. Add Canned Tomatoes

   Add the canned diced tomatoes, bring to a gentle simmer, and cook for another 5 minutes.

   Time: PT5M

   Temperature: medium

8. Build the Sauce Base

   Pour in the vegetable stock (or dashi), add the bay leaf and optional white wine. Reduce the mixture over medium heat for about 20 minutes, stirring occasionally, until it thickens and the flavors meld.

   Time: PT20M

   Temperature: medium

9. Cook Pasta and Finish the Sauce

   Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions (about 12 minutes). About 5 minutes before the pasta is al dente, ladle a generous portion of the sauce into the skillet, add a cup of the pasta cooking water, and toss the pasta directly in the sauce. Continue to add hot water as needed until the sauce coats the pasta and becomes creamy.

   Time: PT20M

   Temperature: boiling

10. Finish and Serve

    Remove the bay leaf, season with freshly ground black pepper, and stir in optional grated Parmesan or nutritional yeast. Garnish with chopped parsley and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g