Vegan Tofu Bolognese Sauce
Flavorful, hearty and filled with plant based protein! This Vegan Tofu Bolognese Sauce is made from crumbled seasoned tofu, carrots, celery, onions and crushed tomatoes. It's simmered for 1 hour to create a rich tomato sauce. It's the perfect family friendly dinner, meal prep approved and freezer friendly!
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Servings: 8
Ingredients
- 1 Batch Tofu Ground Beef
- 1 tablespoon Olive Oil
- 1 Yellow Onion finely diced
- 1 Large Carrot finely diced
- 1 Rib of Celery finely diced
- 3-5 Garlic Cloves finely minced
- 6oz can Tomato Paste
- 28oz can Crushed Tomatoes
- 2 cups Vegetable Broth
- 1 cup Unsweetened Plant Milk
- 1 teaspoon Italian Seasoning Blend optional
- ¼ teaspoon Salt more to taste
- ¼ teaspoon Black Pepper more to taste
- Pinch of Sugar optional
- 1 pound Spaghetti or favorite pasta
Instructions
- Make Tofu Ground Beef. The tofu ground beef recipe takes 45 minutes. Start that first and then come back here when the tofu is in the oven and continue the bolognese sauce. Once the tofu is done, toss in to the sauce and continue simmering.
- Dice the onions, carrots and celery then mince the garlic. Set aside.
- Add the olive oil to a large pot on medium-high heat then cook the onions until soft, about 5-7 minutes. Then, add in the carrots and celery and cook for another 5 minutes.
- Toss in the tomato paste and garlic and cook for 2 more minutes.
- Stir in the crushed tomatoes, vegetable broth, plant milk, salt, black pepper and Italian seasonings (if using). If the tofu crumbles are done, toss them in as well. If not, start simmering the sauce and add later.
- Bring the bolognese sauce to a simmer and cover. Simmer for 1-3 hours on low heat.
- Taste and adjust the salt and pepper. If the tomatoes are too acidic for your liking, add a small sprinkle of sugar to taste.
- Serve over spaghetti noodles and garnish with parsley. Enjoy!
Notes
Note: This sauce tastes best when simmered for at least 1 hour. I recommend making this ahead of time and allow to simmer for 1 to 3 hours for best results.
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