Tofu Bolognese Recipe

Tofu Bolognese Recipe

Vegetable stock & tofu turn this classic dish into a meal that will be loved by vegetarians & meat eaters alike.

Serves: 6-8

Ingredients:

  • 1 medium carrot, peeled and cut into large chunks
  • 2 stalks celery, leaves removed and cut into chunks
  • 1 small onion, cut into wedges
  • 1 large clove of garlic
  • 5 medium-sized mushrooms
  • 2 Tbsp olive oil
  • 1 lb extra-firm tofu, drained and patted dry with a paper towel and crumbled
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp crushed red pepper
  • 1 tsp salt
  • 2 Tbsp tomato paste
  • 1/2 cup red wine
  • 1-1/2 cups jarred tomato sauce
  • 2-1/2 cups vegetable stock
  • 1 pound your choice of pasta, cooked according to package directions

Preparation:

Add the carrot, celery, onion, garlic, and mushrooms into the bowl of a food processor.

Pulse the vegetables until they are cut into very small pieces.

Heat a large sauce pan to medium heat and add the oil.

Add the chopped vegetables and sauté until fragrant.

Add the tofu, oregano, basil, crushed red pepper, salt, tomato paste, red wine, tomato sauce, and vegetable stock.

Simmer on low for 15 minutes. Serve over hot pasta.

Cook's Notes

Try to make this sauce the day before and refrigerate it overnight. This allows all the flavors to meld.

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Recipe provided by  David Venable.