Tofu Bolognese
“Meaty” vegan dinners are made easy thanks to this Tofu Bolognese sauce! It’s way easier than the traditional Italian pasta sauce and loaded with pan-fried tofu, vegetables, and marinara for a rich and hearty recipe.
Servings: 4
Ingredients
- 1 block firm tofu pressed
- 1 tbsp olive oil plus more as needed
- 3/4 cup yellow onion diced
- 1 cup baby bella mushrooms finely chopped
- 24 oz. marinara sauce
- 1/4 cup water
- 3 tbsp soy sauce
- 1 tbsp nutritional yeast
- 1/2 tsp red pepper flakes
- 1/4 tsp oregano
- 1/4 tsp salt plus more to taste
- fresh basil for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Use your hands to crumble the tofu directly into the skillet, then sauté it until it's slightly browned, about 4 minutes.
- To the skillet, add the onion, along with 1-2 tablespoons of olive oil and sauté for 2 minutes. Add the mushrooms and cook for 5 minutes until softened.
- Pour in the marinara sauce, water, soy sauce, nutritional yeast, red pepper flakes, oregano, and salt and stir to combine. Simmer the mixture on medium-low heat for 3-5 minutes.
- Serve bolognese over your favorite pasta, then garnish with fresh basil. Enjoy!
Notes
*Calories are per serving and are an estimation
Nutrition
Calories: 187kcal | Carbohydrates: 17g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1717mg | Potassium: 702mg | Fiber: 5g | Sugar: 8g | Vitamin A: 813IU | Vitamin C: 14mg | Calcium: 164mg | Iron: 3mg
