Name: Tofu Bolognese
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 16 oz block of firm tofu (450g); 3 tablespoons olive oil; 3 large large onion (finely chopped); 3 celery stalks (diced); 2 carrots (peeled and diced); 1 teaspoon of salt; 1/4 cup soy sauce; 1/4 cup maple syrup; 3 cloves garlic (finely chopped); 2 tablespoons dried basil; 2 tablespoons dried oregano; 1/2 teaspoon crushed red pepper flakes; 3 28 oz diced Italian tomatoes (800 ml); salt and pepper (to taste)

Tofu Bolognese

Traditionally this is a meat-based sauce originating from Bologna, Italy, hence the name. With a few tweaks and tofu, this recipe is converted to a meatless yet flavorful a sauce for pasta or zoodles.

Print Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Course Main Dish

Cuisine Italian

Servings 6 people

Ingredients

16 oz block of firm tofu 450g
3 tablespoons olive oil
3 large large onion finely chopped
3 celery stalks diced
2 carrots peeled and diced
1 teaspoon of salt
1/4 cup soy sauce
1/4 cup maple syrup
3 cloves garlic finely chopped
2 tablespoons dried basil
2 tablespoons dried oregano
1/2 teaspoon crushed red pepper flakes
3 28 oz diced Italian tomatoes 800 ml
salt and pepper to taste

Instructions

Break up the tofu in a food processor or with a fork. Set aside.
In a large saucepan, heat olive oil.
Add onion, celery, carrots and salt.
Cook over medium-high heat until vegetables begin to soften (about 15 minutes).
Add the tofu, soy sauce, brown sugar, minced garlic, basil, oregano, crushed red peppers and tomatoes.
Bring to a boil and simmer gently, stirring and scraping the bottom of the pan regularly, for 45 minutes.
Uncover and continue cooking 30 minutes or until it thickens. Add salt and pepper to taste.
Serve over the pasta of your choice.