Yes, Tofu Bolognese is a thing. It's a very delicious thing that you should make immediately.
I grew up in a household where whenever we didn't know what else to make for dinner, or we were feeling lazy, or tired, or hungry, or it was Monday, or Tuesday, Wednesday, Thursday, or even Friday, we would make pasta. Sure, we had other meals some nights, but who needs them when you could just have pasta? Probably the worlds most perfect food in my opinion. I'm pretty sure I could eat pasta every day and I would still love it.
Thinking back, I always loved pasta sauces with meat in them. My dad always preferred pasta without any meat in them... my how the times have changed... So whenever we went to restaurants, I would hunt the menu for something along the lines of a meaty, tomato-y, spicy pasta and order, then devour said pasta dish.
Just because I went vegan, doesn't mean that I don't love that satisfying hearty bowl of goodness. Except now it's even better because no one had to die, it's cholesterol free, lower in fat, higher in fiber, and the best part, it's so freaking lick the bowl scrumptious. Ohmygoodness, I just had Tofu Bolognese for dinner last night and these pictures make me want it all over again. (Am I allowed to drool over my own pictures)?
I learned this trick of crumbling the tofu and drying it in the oven from The Sexy Vegan Cookbook by Brian L. Patton. If you don't have this cookbook, you should pick up a copy. Unfortunately, it lacks in pictures which makes me sad (I ♥ pictures), but the recipes are pure comfort food goodness. If you are cooking for a carnivore type person, this is the book that might help them change their minds. I find the recipes can be a little complicated and require a lot of spices, but when I'm in the mood I bring the sexy vegan to the kitchen with me, and he never disappoints. Yeah, I went there.
To make Tofu Bolognese: Start by grabbing a large bowl, whisk together the seasonings to make this kinda paste like stuff.
Drain the block of tofu, no need to press it first, it will dry out in the oven anyway. Break off chunks of tofu and use your fingers to crumble the tofu into small pieces. It's easiest to do this with two hands, but I had to take a photo of the process and I didn't have three hands at that particular moment. #FoodPhotographerProblems
Once you have crumbled all the tofu it will look something like this. Tah dah! (I know, so impressive).
Combine the tofu with the seasoning making sure all of the tofu is evenly coated.
Cover a baking sheet with parchment paper (I ♥ parchment paper), or lightly grease the baking sheet. Spread the tofu evenly across the sheet in a thin layer.
Bake the tofu for 35 to 45 minutes, stopping every now and then to give it a stir. Keep a close eye on the tofu as nears the end of baking time so that it doesn't burn. The tofu will have shrunken quite a bit in size, and browned up nicely. The smaller pieces will be darker and some may even be a bit crispy. The larger pieces will be lighter and softer. I like this because it adds nice variation in texture. Store or use right away.
When you are ready to enjoy your dish, heat your tomato sauce in a pan. I like a spicy tomato sauce, but you can go with whatever kind you're into.
Stir in the tofu crumbles and heat through. The tofu will suck up some of the sauce, so if it gets a bit thick, just add water to thin as needed. If you find that there are some crispy bits in the sauce and you aren't into that kind of thing, simmer for longer to soften. Serve over pasta with a bit of Parmegan and devour.
Tofu Bolognese
Ingredients
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce (gluten-free if preferred)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon liquid smoke
- 1 block (350g) extra-firm tofu, drained (no need to press it)
- 3 cups tomato sauce (700ml jar or homemade)
- 1 pound spaghetti or pasta of choice (gluten-free if preferred)
Instructions
- Preheat your oven to 350F (180C). Line with parchment paper or lightly grease a large baking sheet.
- Mix the nutritional yeast, soy sauce, olive oil chili powder, garlic powder, and liquid smoke together in a large bowl. It will make a brown paste-like texture.
- Crumble the block of tofu with your fingers into the bowl along with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. Spread the tofu crumbles evenly over the pan. Bake for 35 to 45 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture.
- In the meantime heat the tomato sauce, and cook pasta according to package directions. Stir the tofu into the sauce, and heat through. If you find the sauce is too thick, stir in a bit of water until desired consistency is reached. Serve over hot pasta with a sprinkle of Parmegan.
Notes
Nutrition
Bon appetegan!
Sam.
Dana Tran says
These tofu crumbles had a great flavor and mouth feel (similar to ground beef)! I substituted the chili powder with half paprika and half onion powder because our kids won’t do spicy. These finished baking at 35 minutes and actually could have gone less because some pieces were a bit hard. Thank you for creating and posting this recipe. Fantastic substitute for ground meat - will definitely make again!
Annette says
Made it last night...thought she was being hyperbolic about it until I tasted it-delicious! Honestly, if you fed a non-vegan a pasta dish made with this bolognese and didn't tell them it was tofu, they would have thought it was meat. Spiralized some zucchini, added some leftover cooked pasta I had on hand and some Rao's marinara to the baked tofu and sprinkled with vegan Parm, so so yummy. Another winner Sam!!!
Suzanne says
Has anyone tried making the tofu without the added oil? Or is there an oil free substitution you would recommend for this?
Sam Turnbull says
Yes, you can just sub vegetable broth 🙂
Kelly says
Yes! I make the best damn chili recipe and don't add the oil to the recipe- works perfectly.
Carolyna says
I loved the baked marinated tofu idea, my bf and I enjoyed it!
Jen says
Wow, just wow! I freestyled the sauce based on what ingredients I had to use up but those tofu crumbles are amazing! Will be a regular feature for sure on the menu. Thanks for the recipe
Carla Chennault says
Wow, I’m late to the party. This was delicious! And now I know about Super Firm tofu which I was thrilled to find stocked at Trader Joe’s.
Mikeh says
Love the tofu taco crumbles. That recipe did not call for yeast. How important is it to the recipe if i have none on hand?
Carla says
It’s nutritional yeast and it’s a pretty important ingredient in the tofu bolognese recipe
Mike H says
Thanks. Had to go without it and tasted great. Not a vegan so substituted parmesan cheese, which is on the sub list on google
Leana Theunissen says
This is my absolute favourite tofu recipe!!
Even my non-vegan friends like it. Thank you for exciting my pallet every time xx
Sam Turnbull says
That's amazing! So happy you love it, Leana 🙂
Genevieve DesRoches says
LOVE this recipe!!!!
Our favorite spaghetti:)
Would the sauce be freezer friendly? 🙂
Sam Turnbull says
Yes it is!! 🙂
Sue says
I am so pleased with how this turned out. Tofu awesome even thoughI had to use smoked paprika as liquid smoke doesn't seem a thing on the UK. Kids didn't know it wasn't meat result.
Kathryn Gannon says
You can buy liquid smoke on Amazon and probably Ebay.
Olivia Grace says
This was so delicious! I made it for my son and he loved it too. Thank you. All your recipes are so good and I really enjoy reading your blog.
Anh Nguyen says
I just happened to see this recipe posted on your instagram recently, so I just made this last night and added in sauteed onions and garlic and it was really good with the pasta sauce and spaghetti. Pretty simple too. It's just the time it takes baking in the oven.
Thanks!
cazzie says
thank you for an amazing recipe, I was never really sure what to do with tofu apart from add it to a stir fry.
Laura says
Delicious! Your tofu crumble recipes have changed my life! They are so easy, delicious. I've been doing the taco crumbles for a while but just tried the spaghetti bolognese tonight and it's a definite winner. The only problem with the crumbles is that I stand in the kitchen just eating them out of the pan. LOL
Rosalyn says
I was wondering if you could use soy chorizo in place of tofu? I tried the tofu it was delicious. My daughter didn’t even know it was tofu!!!
Aibreán says
As I am not a fan of tofu I find this Tofu Bolognese recipe quite pleasing to the palate. It is very easy to make and is thick and hearty.
Sneha says
I absolutely LOVE this recipe. I always have tofu on hand just so I can make this. My kids devour it!!! And that's no easy feat. It's just a nice, hearty pasta.
Sam Turnbull says
Yay!! Thrilled it's a go-to!
Lena says
I was wondering; can you freeze the tofu bolognese? (So I could make it ahead of time for school)
Sam Turnbull says
Absolutely! Enjoy!
Abby says
This is so so so tasty. My friend brought it to a work ski trip and no one knew it was vegan! Now everyone from my work (carnivores, veggies and a vegan) follow your blog! Also she mentioned that if you're rushed for time, you can skip the pressing step if you bake a little longer.
Thank you for coming up with such an bomb recipe!
Sam Turnbull says
Hahaha! I love that story! There is no need for pressing the tofu in this recipe at all 🙂
Paula Smith says
Another amazing winner! I swear, you can’t make a recipe I don’t love! I normally will use Beyond Meat crumbles but that is expensive and not always on hand. This will become a staple for sure!
Sioux Hertzberg says
My boyfriend recently went on a cruise for work and came back and was raving over a vegan Bolognese sauce that he had. I immediately started searching for vegan Bolognese and coincidently, like she was reading my mind, Sam emailed a tofu Bolognese sauce that very same day in her newsletter. He said it was even better than the one he had on the cruise. That was less than two weeks ago I am making it tonight for the third time ( by request). I love it so much that I dream about it. So easy to make with ingredients I already have on hand. Thank you for the amazing recipes.
Sam Turnbull says
Haha that's awesome!!! Thrilled you both love it so much 🙂
Emily says
Love this recipe!! Even my tofu-hating sister enjoys it.
I didn’t have liquid smoke so I substituted with smoked paprika and touch more olive oil. I also make a simple homemade spaghetti sauce rather than use a store sauce (which typically have lots of added sugar!).
Sam Turnbull says
Awesome 🙂
Michela R says
Just made this last night for the first time and wow it was amazing!! I will absolutely be making this again and it was so easy too. Thanks Sam, I love all your recipes and watching your videos. I have had your cook book now for a while and I have been making my way through all the recipes.
Sam Turnbull says
Wonderful!! So happy you're enjoying my content so much 🙂
Hannah says
DELISH. SO easy to make with pretty simple ingredients that create such a fab flavour. I'm so glad I found it when planning a dinner for a friend. I've been recommending it to everyone along with your blog and insta, Sam! Keep up the great work.
Sam Turnbull says
Aww thank you so much, Hannah 🙂
Melodie says
My husband hates tofu but he had multiple helpings of pasta all with a generous amount of this sauce. It's a miracle! Thanks for the recipe!
Shaileen Forsberg says
I love love love this recipe and probably make it at least once every few weeks and crave it regularly! This is my go to website for all my recipes and every single recipe is AMAZING!!! Thank you Sam! My mom hated tofu before I made her try this!
Sam Turnbull says
Oh that's so amazing!!! Thrilled you are loving all my recipes, Shaileen! This is one of my go-to's as well!!
Joy K says
Delicious! I poured this over roasted spaghetti squash, and my husband and I devoured it like starving beasts. We were out of chili powder (who RUNS OUT of chili powder?!?), so I used the same amount of homemade taco seasoning (which was where the chili powder went in the first place) and it worked fine.
Sam Turnbull says
Amazing 🙂
Émilie says
This tofu bolognese is really versatile, we love it here. I’m french canadien and I make my « paté chinois » with this and it have almost the same texture as meat.
Sam Turnbull says
Amazing!
Laura says
You are changing my life with this new way of preparing tofu! This is the second time I've made it (the first was in your chili recipe), and I loved the addition of the liquid smoke.
It was too spicy for my kids (I'm still hunting for a truly mild chili powder), but I bought it to a potluck and it was a hit.
I'm going to be using this way of doing tofu in all my ground meat replacement dishes- can't wait to try it in the family favorite turkey chili recipe that I never make anymore cuz it didn't taste the same when i just leave the ground turkey out. Do you think it would be best to just stir it end at the end or would it hold up to simmer for a while?
I used plain old Prego sauce, but I imagine it would be even more delicious using a better sauce!
Now I'm excited to try your tofu bites you just posted on IG- I think my kids might actually eat them!!
Sam Turnbull says
So happy you love it! Once the tofu has been baked like that you can stir it in and it can simmer. I won't lose the texture 🙂
Gemma says
We made this and loved it but I swapped the chilli powder for paprika as my kids dont like anything Too spicy either 🙂
Shannon says
Hi Sam!! Just wondering if you mean like jarred pasta sauce or the cans of plain tomato sauce? I really want to make this soon. It looks delicious!!
Sam Turnbull says
I would recommend jarred pasta sauce for best flavour 🙂
Shannon says
Thank you so much for your response!! Im going shopping today! Can't wait to make this
Shannon says
You are such a genius!! This was so good! I wish i could give it a 10 star rating. My meat eating husband even ate it and said he liked it! He said it has the texture of meat! This will definitely be made frequently!
Sam Turnbull says
Yay!! Thrilled you both loved it 🙂
Jessica Hashman says
This was AMAZING! I omitted the oil and it came out beautifully. My boyfriend who doesn't like tofu thought it was incredible. Definitely a better (and cheaper) substitute for those awful vegan junk food frozen crumbles he uses. This tofu recipe will be a rotating meal prepping lunch staple for us!!
Sam Turnbull says
Yay! So happy you both loved it, Jessica 🙂 It's one of my faves too!
Liandra says
Hi,
Can I make this recipe without the chilli powder?
Liandra
Sam Turnbull says
Chili powder adds flavour so if you cut it, the recipe might not taste as good but you are welcome to omit it if you prefer.
Ronnie says
Hi I was just wondering if the leftover sauce could be frozen please?
Sam Turnbull says
Yes, absolutely! Enjoy 🙂
Ashley says
I just made this for dinner tonight out of your cookbook and it was heavenly. I used your tomato sauce recipe too. I’m so glad it’s available online. I will be sure to share it with friends, family, and my patients that I so desperately want to cut meat out of their diet. Thanks!
Sam Turnbull says
Yay!!! So thrilled you enjoyed it so much, Ashely, and thanks for sharing 🙂
Jan says
Wow! This is delicious! I was looking for something easy to make tonight so thought i’d give this a try. My husband and I loved it! The only thing I added were some fresh cherry tomatoes from my garden....yum yum yummy! I love that your recipes are so user friendly and easy to follow. Thank-you very much!
Sam Turnbull says
You're most welcome, Jan!! I'm so happy you enjoy my recipes so much 🙂
Carol says
Hi Sam
I recently tried one of your other recipes that uses tofu crumbles, and we loved it.
I can't wait to try this bolognaise recipe now, but being pretty much a newcomer to vegan/vegetarian recipes,I don't have any nutritional yeast in my store cupboard - do you think this recipe would work without it?
Sam Turnbull says
It will, yes, but I highly recommend picking some up anyways as it is a vegan staple. Enjoy!
Jeremiah Roark says
Hey I wanted to use those crumbles in vegan lasagna. I was worried if I baked these first then baked them with the lasagna that it would overcook the tofu. Any thoughts?
Thank you!
Sam Turnbull says
Hi Jeremiah! Nope that should work fine as the sauce should keep them nice and moist. Enjoy!
Jeremiah Roark says
Ok thank you :)! I use this in my chili all the time now love this!
Kim says
I tried this today with my lunch from work. It was so good! (Everyone thought it was ground beef)
Sam Turnbull says
Amazing! So happy you loved it, Kim 🙂
Sanjiv says
This is a delicious recipe! I've made it many times over! And now I've made it my own, giving it my own twist and tweaking it to me and my family's liking. It brings me joy to prepare inexpensive, meat-free dishes, like this, the whole family loves.
Thanks Sam!
Keep up the great work!
Sam Turnbull says
So thrilled you love it so much, Sanjiv 🙂
Susan Singleton says
Though I'm not vegan, I cook lots of meatless meals. This recipe is my "go to" for any recipe requiring tomato sauce!
Juanita says
This was absolutely DELICIOUS!! My first foray into using tofu, and dh had no clue that was what was in it! I added portabella mushrooms to the tomato sauce, just because I had so many. He commented that he was a bit surprised that he could feel full and satisfied without meat. THANKS SAM!!
Sam Turnbull says
Awesome!! So happy it was enjoyed. 🙂
Sam Turnbull says
Yay! So happy to hear that Susan! Every little bit helps 🙂
LeAnn says
This is delicious and so easy! I had all the ingredients on hand, which made it even better . I pressed my tofu for a few hours before hand (I always do because I like it very firm) and then baked it for 40 mins, stirring every 10 mins. It came out perfect! I will definitely make this recipe often! Thanks, Sam, for all your yummy vegan recipes.
Sam Turnbull says
You're most welcome, LeAnn! Thrilled you enjoyed it so much 🙂
Josh Jensen says
Amazing!!!! I added minced onion and garlic and let them sweat. Then I added diced roma tomatoes (fresh) and let them cook a little with some wine. I also placed the sprouted tofu in the air fryer (didn’t add smoke liquid but it was still so tasty). Amazing!!!!!!!!!!!!! I didn’t use the pasta—instead, I used spaghetti squash. Even tastier!!!! Happy boy right here!!!
Sam Turnbull says
Glad enjoyed!
Nicole says
This was so good! I can’t wait to try some of your other recipes.
Sam Turnbull says
So happy you enjoyed, Nicole. I hope you enjoy many more 🙂
Martisa Browning says
This was super easy to make and so delicious! We definitely will be adding this to our routine of vegan dinners! Thanks for the recipe!
Sam Turnbull says
You're most welcome! 🙂
Ben says
Just curious if it matters if we dry the tofu or not? What is the difference
Sam Turnbull says
Nope, there is no need, it will dry out in the oven regardless 🙂
Lovethescents says
Excellent recipe. Freezes so well also. Thank you!
Sam Turnbull says
You're most welcome!
Kirsty says
Love this! My family love spaghetti bolognese and i hated it due to the grisly meat, but now on our vegan journey this is a meal we can all enjoy. Next time I think I'll use paprika than the chilli powder though, a little tangy for our taste buds but a great addition to our dinner library! Thank you!
Sam Turnbull says
Wonderful! Thrilled you enjoyed it so much, Kirsty! 🙂
Elaine says
This is legit my go-to recipe for ground tofu "meat." All the ingredients are things I usually have on hand and there's minimal dishes to be washed when everything is good and done. Only thing different that I do is replace the liquid smoke with smoked paprika because I don't have liquid smoke.
I've found that while you don't need to press the tofu, taking the time to do so makes it the texture go from A to A+.
Sam Turnbull says
Awesome! So happy you love it so much, Elaine 🙂
Mary Ann says
This dish tasted like real ground beef sauce! I left out the soy sauce and liquid smoke and added fresh basil to keep the sauce authically italian and it was amazing! Thanks Sam!
Sam Turnbull says
So happy you enjoyed it, Marry Ann!
Amalya says
Personally, I thought that for a pound of pasta, more tofu was needed. I didn’t feel like there was that much when I mixed it with the pasta at the end. I was looking to make a dish that had a more balanced protein to carbs ratio.
Sam Turnbull says
You can always double the sauce as needed. Enjoy! 🙂
Caroline says
I recently went plant-based and have been loving it! This recipe is seriously so good (even for meat eaters)
Sam Turnbull says
Yay!!! Thrilled you love it so much, Caroline 🙂
Morgan C. says
I bought your book when I was home recently visiting my parents (non-vegans) and we made a few of the recipes when I was there including this one and we all really enjoyed it. They said they will be making it again and I have made it myself since I've been home. So good!
Sam Turnbull says
Oh that's awesome! Thrilled you are enjoying my recipes so much, Morgan 🙂
Amanda says
Holy moly...my husband who is newly vegetarian (haven't converted him all the way yet) and can't stand tofu was truly amazed at this dish! I've been vegan for 6 years now and this is the first time I've literally licked my plate after spaghetti! I never leave reviews but have been soooo impressed each time I make one of your recipes I have to say thank you, (tear drop from happiness after stuffing my face) and to keep on keepin on!!!
Sam Turnbull says
Oh gosh, thanks so much, Amanda!!!! So very thrilled you both loved it so much!! Let me know if you ever have any recipe requests 🙂
Amber says
This was so fantastic! I wanted sketti for dinner and didn't have any meatless crumbles but didn't want plain pasta with sauce. So I googled tofu bolognese and yours popped up. And, I can tell you I won't ever try anyone else's because yours was absolutely perfect! It was super simple, I had everything I needed already, and turned out to be so delicious! Thank you!
Sam Turnbull says
Hahaha! That's awesome!! So thrilled you love it so much, Amber 🙂
Lizzi says
This recipe is absolutely fantastic!!! It's crazy how much the tofu mixture resembles ground beef!
I double the seasonings, oil, soy sauce, liquid smoke and add various chopped veggies before baking. Tonight we did peppers and onions.
Thank you so much for this recipe! It's perfection!
Sam Turnbull says
Yay!! So happy you love it so much, Lizzi 🙂
Chris Goerlitz says
I am started to sound like a broken record, but you have done it again! I made this for my wife - who is an outstanding cook - and she loved it as much as I did. The flavor, the smokiness, textures, etc., are unreal. This was so good! As soon as we come back from vacation in Key West I am making the lentil ragu!
Thank you so much - keep the great recipes and smiles coming my friend!
Sam Turnbull says
I like the sound of your broken record, Chris! Haha.
Bonnie Y. says
Have made this a few times and there doesn’t seem to be enough paste for the block of tofu?
Sam Turnbull says
Hi Bonnie, the recipe is correct as written. It makes only a tiny amount of paste which just lightly covers the tofu. Too much and the tofu might not dry out properly and the flavour could be too strong.
Jenny Bee says
This is an older post but I just finished eating a bowl and am so damn satisfied. You have flavor down to SUCH a science and are truly creating dishes. I just sort of dumped with blind faith when it came to the tofu seasonings and didn't do my usual overthinking/tweaking routine and it was literally perfect.
Just making sure you know that I appreciate this site and all the hard work you do. I imagine this takes lots of taste tests and you wait until you get it just right 🙂 I've made a few of your other recipes and had similar results but this one especially hit the spot since I'm Italian American and was deeply craving simple meat sauce and this was even better!
Thank YOUUUUU! <3
Sam Turnbull says
Aww that's so awesome!!! Thank you so much, Jenny!!! Thrilled you are enjoying my recipes so much. You are right, I do a LOT of recipe testing to get the recipes just so. It's a joy and I'm so happy I can help people enjoy delicious vegan food. Thank you so much for your lovely comment 🙂
Tracy says
Oh my god it was delicious !! I missed eating a hearty spaghetti and this tofu recipie is going to be added in a few more recipies! Thank you so much for sharing this really great!!
Sam Turnbull says
You're most welcome, Tracy! It's one of my faves too. Thrilled you enjoyed it so much 🙂
Anna says
I baked the tofu for twice the recommended time and still could not get it to become crispy- I would suggest that future readers take care to press their tofu prior to baking. Mine remained soggy.
Sam Turnbull says
Hi Anna, it sounds as though your oven might be running a bit cool? Hard to know without being in the kitchen with you, but as long as you drain off the excess water, and then crumble it up with the seasoning it should dry out wonderfully. Sorry it didn't work for you!
Anna says
It's possible. I actually ran my oven at 400 degrees F for the second half of cooking but I think if I run the oven at 450 next time and dry out the tofu then I might achieve crispiness! Thanks for your reply.
Sam Turnbull says
An oven thermometer can help. It's pretty common that ovens are off.
Amber Katada says
Did you use extra firm regular tofu? Just a thought, if you happened to use silken tofu it might not come out right. Try it again! Mine came out perfectly
Amy T says
Are u serious??? This is so amazing. The entire family devoured this, even my meat-loving dad! He hardly spoke during dinner because he was chowing down!! And those tofu crumbles are so versatile; I use them for a ton of other recipes now so thank you! My toddler approves. Can I just be you tho? Or borrow you for like a whole month to cook for us?? Your recipes are the best. Thanks for being great
Sam Turnbull says
Bahahahaha!!!! Your comment made me laugh out loud, Amy. So very happy you are loving the recipes so much 😀
Lauren says
Sam once again you knocked it out of the park! We have been a vegan family of four for a year and a half now and I don't think it would have been possible without your recipes. Fast, easy, convenient and DELISH!!! This is just another one to add to my list of go-to recipes. Tofu Bolognese was an instant hit in our house!
Lynne M says
Hi Sam!
I would love to try out this recipe 🙂
Although, I do not have any liquid smoke... would there perhaps be a substitute ingredient that would work just as well?
Thanks!
Lynne
Sam Turnbull says
Smoked paprika should do the trick, although it is a little less smoky. Enjoy!
Nicole says
I found this recipe in the cookbook and i actually make this tofu crumble a few times a week! I even have my non vegan family asking me to make extra for them!
Sam Turnbull says
That's awesome!! So happy you and your family love it so much. It's one of my faves too 🙂
Majid. says
nothing against how it tastes (pretty good, done right i could give it a solid 7.5),
STILL
bolognese implies meat sauce, its literally in the definition of what constitutes bolognese ragu,along with carrots celery and sauteed onion, none of which are present.
This is tofu in red sauce, or if you want to keep the fancy name, neapolitan or Napoli sauce. (especially if you wanna use the "spicy tomato sauce".
A peanut butter and jelly sandwich without the jelly, is called a peanut butter sandwich.This is another case of american murder of international foods.
Sam Turnbull says
Haha! I'm not sure how I led you astray here. Yes, bolognese is traditionally a meat sauce, that's why I called my recipe a "tofu bolognese" to make clear there was no meat, and it was made from tofu. This is a vegan blog and I write vegan recipes so there is no meat in my recipes, ever. There was no murdering going on here, that's the whole point 😉 If you were looking for a traditional bolognese recipe with meat, probably best to stay away from a vegan blog.
Josee says
Amazing ! Delicious , added this recipe to my weekly rotation . Amazing with a glass of red wine. Everyone in my family adores this recipe. Thank you !
Sam Turnbull says
You're most welcome, Josee! I love this with a glass of red wine too! Omnomnom!
Anne E. McGuigan says
Hi Sam,
Made this dish for two of my grandchildren. It was the bomb. I don't like using Veggie Ground Round because it is made from soy protein isolate and has all sorts of other unnecessary stuff in it. Your roasted crumbles are the perfect solution.
Thank you once again for a great recipe.
Take care,
Anne
Sam Turnbull says
Yay! So happy it was enjoyed by all 😀
Binieam says
This is one of the best dishes I've made. Thank you very much.
Sam Turnbull says
Wow! Can't get a better review than that! Thanks so much, Binieam 🙂
Hannah says
We're new to eating all plant-based diet and this recipe definitely hit the spot! I sautéed some onion and garlic to bump up the flavor of the pasta sauce before adding the tofu and it really tasted like Bolognese.
I plan to make this quite a lot since I love pasta dishes and this satisfies me as a former meat eater.
Thanks for sharing this recipe!
Sam Turnbull says
Thanks so much, Hannah! So happy you enjoy the recipe and welcome to your new plant-based diet! Let me know if you ever have any questions or need any support. 🙂
Christine Rupert says
gOOD morning...just curious when making tofu bolognese - you say tomato sauce are you referring to traditional tomato sauce or a spaghetti sauce...will be making tonight and want it to come our right.
Sam Turnbull says
Good morning! Any tomato sauce that you would serve on your pasta would be perfect. Enjoy!
E says
Do you have a favourite brand of store bought tomato sauce...they are so hit or miss! Thanks!
Sam Turnbull says
I have a recipe for my homemade tomato sauce in my cookbook which is my all time fave, but I generally opt for Classic when buying premade.
Anna says
Could you tell me what contributes to such high sodium ?
Sam Turnbull says
I just entered in generic tomato sauce to the nutrition tool I use, so it probably comes from that mostly.
Brigitte says
I just made the tofu crumble !!! Wow if you are just starting to eat vegan and you still like meat this is it ! This is the best tofu I have ever made to add to any recipe .
Either spaghetti sauce , chili , shepherd pie and the list goes on. Thank you for this great recipe easy to make this is a no brainer .
Sam Turnbull says
Woohoo! Can't get a much better review than that! I do have a vegan chili recipe that uses a similar crumble as well. So happy you love it, Brigitte 🙂
Brigitte says
I will be making the chili next week , it looks so good ! We ate the bolognese last night , i deglazed mine with white wine , I kept asking my husband how do you like the sauce? He said super good ! I asked him 3 times he said why are you asking me that over and over I said there is no meat ! He said I love it , it's always the good and flavorful recipes that vegans or vegetarians need , I am always in search of good recipes and thus one is truly a winner . If you have a recipe for making seitan let me know . Thanks Brigitte
Sam Turnbull says
Woohoo! So happy you loved it so much. 🙂 I have been working on my seitan recipe, but haven't yet perfected it! Make sure you are subscribed so that you will see it when it comes out 🙂
Nancy Lance says
I make this at least 3 times a month it is so good! Tonight I only had tempeh so I decided to crumble it up use the same seasonings and give it a quick fry in a pan with some walnut oil. It got nice and crunchy and was even better than the tofu which we love! Thanks so much for this go to dinner option!
Sam Turnbull says
Oh never tried it with tofu! Good to know. So happy it's a fave, Nancy 🙂
Olga says
Hooray! Tried with a different browser, and it did the trick. Here are your 5 stars, girl, you definitely deserve them!
Sam Turnbull says
Oh yay! Thank you so much 🙂
Olga says
Excellent recipe! Made it tonight, and my family LOVED it (and we're not even vegan :))
It is amazing how easy, yet tasty and satisfying this dish is. Highly recommend!
P.S. I'm trying to rate it 5 stars, but the rating system doesn't seem to be working for me for some reason...
Sam Turnbull says
Hi Olga, so very happy you enjoyed the recipe so much!! Thanks for rating it 5 stars. The system is a little glitchy, sometimes. 🙂
Letitia says
Eerrrrmmaaagerrrd! oops sorry, I had a mouthful of tofu crumbles...
OMG they are a game changer... they are the perfect addition to my ragu.
And for anyone reading this who is wondering about texture - you could fool a meat eater! But only tell them once they've licked the bowl clean. HA! you just ate tofu and loved it!!
Thank you Sam. Your tofu recipe is amazing! I've already shared your recipe with quite a few people 😀
Sam Turnbull says
Ahahaha too cute. So happy you loved it so much, Letitia! It's one of my favourite recipes too 🙂
Carina says
I'm completely new to being vegan and even vegetarian. I never in my whole life thought I would be but now I am! anyway, this recipe is absolutely amazing, I havent made the sauce yet but just the tofu and oh dear, even my SO keeps picking on it! I couldnt even stop tasting it when it was only coated but not baked yet (no idea if that's bad!? I'm only in my first ever block of tofu 😉 ) thanks so much for sharing this, it really was very tasty and I will be back to your blog for more for sure x
Sam Turnbull says
Welcome to being vegan, and welcome to my blog, Carina!! I too felt exactly the same way, never in a million years thought I would be vegan, and yet here I am, super duper vegan! Haha. So happy you are loving the recipe! No worries about eating the tofu raw, there isn't anything in the vegan diet that you can't eat raw! Some things might not be enjoyable, but nothing will make you sick. You know what that means right, cookie dough!!!!!!
Peplin says
Hi! There are plenty vegan things you can't eat raw like many flours, potatoes, rice, and beans not only must be cooked, but cooked properly or they'll make you very sick
Anyways, I tried the recipe yesterday and will soon be having the leftovers today!
I learned somewhere that putting tofu in boiling water for a few minutes then pressing it, gets rid of that... tofu smell
Thank you for the recipe (-:
Rachell Wren says
This recipe is FANTASTIC! I have made it twice now, and it is much better (and cheaper!) than bought 'fake meats'. The only problem that I have is that the tofu tastes so good when it comes out of the oven that it doesn't all make it into the sauce! The second time I made it I had to double the quantities! Truly delicious, thank you!
Sam Turnbull says
Hahaha! I have that same problem. I always eat all the crumbles!! So very happy you love it so much Rachell 🙂
Kansas says
I'm not a vegan yet, I'm working on it. And I should probably mention I don't usually like spaghetti but this recipe was amazing. I used zucchini noodles instead of pasta and this method of cooking tofu is way better than meat.
Sam Turnbull says
Woohoo!! SO very happy you enjoyed it Kansas! 😀
Mary says
Wow! What an incredible recipe! I've never had anything like it, so delicious! Made it with homemade marinara and served over garlic zucchini 'noodles' and it was spectacular! Thanks for sharing this awesome recipe! It's a new favorite for sure 🙂
Sam Turnbull says
Woohoo! So happy you loved it, Mary!! 😀
Danika says
This is one of my most favorite recipes EVER! I freeze my tofu and let it thaw, and it is beyond delicious in this. I rave about this recipe whenever I get the chance. I even got my mom (who SWORE she hated tofu) to try it, and guess what... she loved it! I think this is good on the first day, but even better the next. I can't wait to try some of your other recipes!
Sam Turnbull says
Woohoo! So happy you love it so much and that it wooed a former tofu hater 😀 haha. You might like my recipe for the Best Vegan Chili Ever which uses the same method to prepare the tofu 🙂
Amanda K says
I've been making this for the last couple of months! I love, love it and now make sure there are left overs for lunch the next day!
Sam Turnbull says
I don't know how you achieve that Amanda, mine is always all gone no matter how much I make! Hahaha. So happy you love it 🙂
Grant says
Wow ! Made this tonight with my beautiful vegan gf....we all loved it Texture was amazing, and a perfect analog of mince. This is sure to be a regular goto in our house. Thanks for an amazing recipe. I stumbled across this at 3am when I couldn't sleep.
Sam Turnbull says
So happy everyone loved it, Grant! Sorry you couldn't sleep, but I guess your stomach was wooing you to the internet. Haha
Christy says
Made this for the first time tonight and it was amazing! Definitely one of my new go to recipes. The tofu was so good on it's own it was a challenge not to eat it all before making the rest. I'm recommending this to everyone I know and keen to try more of your recipes
Sam Turnbull says
Awww yay! So happy you enjoyed it Christy! I know what you mean, I think about 1/4 of the tofu never makes it to my sauce! haha
Melissa says
Thanks for sharing!!! I've been making this sauce about once a week since I found it 6 month ago. It's so good. I've even frozen the sauce in a single serve container on top of the pasta and it's thawed and reheated perfectly.
Sam Turnbull says
Haha love it!! Thrilled you are enjoying it so much Melissa 🙂
Maria says
Hi,
your recipe sounds really yumm!
I was wondering if you could replace the crumbled tofu with TVP. I have a bag but the times I have used it, the taste is pretty bland. Any ideas?
Cheers!
Sam Turnbull says
Hi Maria,
I haven't done much cooking with TVP, but since it comes dry, and then needs to be rehydrated, it's kind of the opposite of this recipe where the tofu is wet, and I am drying it out. So I don't think it would work in this recipe. Sorry I can't be of more help!
Melissa says
Hi Maria. You would need to hydrate the TVP first. (Your package may have directions for this) and then add the hydrated TVP to the paste. I think this method could work for you. This is how I make vegan bacon bits. (Hydrate, flavour then redry the TVP)
Luana says
Hi Sam! I've been enjoying your blog very much since i found it!!
I have a daught, how many grams does a block of tofu has?
Thank you! 🙂
Sam Turnbull says
So glad you are enjoying it! A block of extra firm tofu has 350 grams. 🙂
ryan says
Awesome recipe! Loved every bit of it...please link me to more
Sam Turnbull says
Yay! So happy you loved it. You can see all my recipes here, and don't forget to subscribe so you will be notified of the new recipes. 🙂
Catherine says
Is the nutritional yeast one of the spices you mentioned that I need to add to make the sauce for the tofu?
Sam Turnbull says
Yes, mix together the soy sauce, olive oil, nutritional yeast, chili powder, and liquid smoke to make the sauce for the tofu. 🙂
Catherine says
I got this message just after I returned from the grocery store so I made it without the nutritional yeast and it was still delicious! What does it change/add to the dish?
Sam Turnbull says
Nutritional yeast will add cheesy nutty flavour and it will also thicken the sauce to better stick to the tofu. 🙂
Amy says
I've been interested in going vegetarian for a long time now - went vegetarian temporarily for Lent last year and surprisingly enough really enjoyed being on a vegetarian diet. Went back to eating meat afterwards but lately eating meat has made me feel queasy so I've been toying with the idea of going permanently vegetarian.
This recipe looks amazing. All I need is tofu and garlic powder and I'll have everything to make tofu bolognese. Just a quick question for you: is the sauce spicy? I'm no good with spice and heat at all, and was wondering whether the chilli powder will make the sauce too much. I also have bell peppers and mushrooms and cucumber in the fridge and was wondering I can add vegetables to the sauce?
Sam Turnbull says
Hi Amy! Welcome, and congrats on your possible move towards vegetarianism 🙂 I know when I went vegan I felt SO much better, and I didn't even know I felt bad before!
The bolognese isn't spicy at all as long as you don't use a spicy tomato sauce. Absolutely, feel free to sauté the mushrooms and stir them into the sauce. Personally I don't think cucumber would be very good in the sauce, but you could slice them up and have them as a little snack or side dish. Let me know if you have any more questions or need any support 🙂
Amy says
Hi Sam. Thank you! I'm also trying to go gluten-free as well as I'm quite sensitive to gluten, so it's been a huge transition. So far I'm pesco-vegetarian as I'm not cutting out fish and other seafood just yet.
And thanks for responding! I'm just waiting to get nutritional yeast and tofu, and then I can try out the recipe! I'll try adding mushrooms then but won't add cucumber as per your suggestion. Are there any other vegetables that might go well with the sauce?
Sam Turnbull says
No problem at all. One of my befriends was gluten intolerant and after about 6 months vegan she can actually now eat gluten again! I don't know if that is something that commonly happens, but I am guessing that her stomach was able to heal. Mushrooms would be great, zucchini and spinach would also be yummy. Enjoy!
Pam says
This is such an easy recipe and I had so much fun crumbling the tofu and adding the spice paste. The seasonings combo is quite marvelous too! My vegetarian daughter (who is an outstanding cook) is visiting and I had to come up with something to please her sophisticated palate. I just popped a batch of tofu into the oven. Will report back with outcome:) If it tastes anywhere near as delish as it smells, I'm sure it'll be a gigantic hit.
Sam Turnbull says
Oh yay!! I hope you and your daughter loved the recipe 😀
Pam says
Yes! Everyone wanted 2nds!! I will be making it again.
Sam Turnbull says
Awesome!
jen says
Hello, amazing meal! Has anyone frozen leftovers?
Thanks! New fav!
Sam Turnbull says
Leftovers!? What is this word you speak of?? Haha. I can't say that I have, but my guess is it should work well...
Chris says
HA! So I am a vegetarian married to a super picky chicken-killing' (but otherwise pacifist) husband. Yes, he nicknamed me 'Vegetable' (pronouncing the 'bl' in a very flattering manner). After many, many tries, this got him fooled we were eating meat tonight! HA! Victory for the cook at last!!
H: '...is there meat in this?'
me: (chewing) 'Hmmm'
H: 'So that's the crispy bits?'
me: 'I used a recipe tonight, that made me out it in the oven first before adding to the sauce. Makes it kinda different, huh?'
(...both munching)
H: 'This is a really special recipe. I like it.'
me: 'Hmmm.' (carefully concealed inward jump) 'So I can make this again, huh?'
H: 'Yeah, it's good.' (^ ^)
HOORAY! Thank you Sam. This is my first time on your website, but you nailed it. I'll be back for more.
Sam says
Hahaha! I love that story!!! So very happy your husband got fooled, and liked it. Thanks for sharing your story, looking forward to seeing you around Chris 🙂
Marica says
OH MY GOD IT'S SO GOOD
It's been just a month that I turned vegetarian and this is one of the best dishes I've ever cooked
Sam says
Awww yay! I am so excited Marica!!! Best comment of the day for sure. Congrats on your new vegetarianism, let me know if you have any questions or need any support 🙂
Rachel says
I'm SO happy you put the nutrition fact, on top of being vegan, I keep track of my protein, fat,s and carbs for sports and it can be hard to find vegan recipes with that information haha Thank you! <3
Sam says
You're very welcome Rachel! I am so happy you find it helpful 🙂
Stacey says
I made this a few weeks ago and loved it! Have you ever tried freezing the tofu after baking it? I just wonder how it would do reheating in sauce after being frozen.
Sam says
So happy you loved it Stacey! Hmmm... I haven't. My guess is that it would freeze ok though, maybe it would be a little softer that when freshly baked. If you give it a try, let us know how it turns out!
Alan says
Just made this, mine came out a little watery but the flavour was amazing. Been looking for a decent tofu bolognaise recipe and think I found it.
Sam says
Yay! So happy you enjoyed it. I am assuming the water came from the tomato sauce you used (and not the dried tofu), so to help make it not watery, you can either cook down the tomato sauce more, or try a different recipe or brand. Hope that helps. So happy you loved the recipe!
Andreia says
Hi! I just made this for dinner and it was awesome! I'm a recent vegetarian (since August) trying also to become vegan and this was really yummy. I tried making tofu bolognese before and it a little bland. I have a happy tummy now 🙂 love love your blog! Best wishes
Sam says
Hi Andreia!
Welcome, and congrats on your new veg adventure. So happy you loved the recipe! Please let me know if you have any questions or need any support, that's what I am here for 🙂
Andreia says
thank you for your kindness. I'm still trying to figure this vegan/vegetarian thing out and where I live (Lisboa, Portugal) nobody seems to know what nutritional yeast is and think I'm crazy and keep telling me there is only beer yeast or bread yeast 🙁 so I'm trying to get some online I'm really curious about the taste as I really miss cheese. I'm learning a lot from your blog and reading new recipes to try 🙂
Sam says
You're welcome Andreia!
Oh I love nutritional yeast!! That's unfortunate that it isn't more available for you, but hopefully ordering it online will work! So happy my blog is helping you. Please let me know if you have any more questions or need any support 🙂
Ana says
I'm from lisbon too
Andrea says
WOW!! This is an awesome way to make little ground meat like crumble things!!!! Next time I would halve the recipe for one jar of pasta sauce, as I like my noodles swimming in sauce. This is perfect for tacos and lasagna too!! Thanks so much for your beautiful, fun blog!!!
Sam says
Awww you're welcome! So happy you love my recipe Andrea!
Rachael says
Just want to say that I LOVE LOVE LOVE your blog, recipes, everything. You have such a unique, inventive, and colorful perspective on being vegan! I'm super excited to make this recipe for dinner tonight...I'm thinking an arrabiata sauce, zucchini noodles (i'm in love with my spiralizer) and garlic roasted broccoli to go with the tofu!
Sam says
Awwwww shucks!! Thank you Rachael! <3 It's comments like that, that made me fall in love with blogging! You totally put some pep in my step for the day 🙂
Love the addition of garlic roasted broccoli. Um, yum!!
Srivani says
You did it again Sam. I am no longer surprised! Just totally in love with you and your blog! 🙂 Being Vegetarian for about 15 years, and mostly vegan for about 3 years, I really don't have any need or desire to add a "meat-like" substitute to pasta sauce. However, the tofu here is just absolutely complimentary and no substitute for anything. Hubby and 2 year old daughter LOVED it and gobbled up every morsel. And the tofu was amazing right out of the oven... I made the tofu at about 2pm for dinner at 5:30pm. The big problem was to NOT snack on the baked tofu morsels between baking it and dinner. My hubs and I agree the baked tofu here would be a great base for tacos too. Hmmm... might just have to try that. 🙂 Thanks for providing inspiration for another great dinner.
(PS - I too LOVE parchment paper... can't believe it took me more than half my adult life to discover this wonderful invention. Baking is just so much more enjoyable on so many levels.)
Sam says
Hahaha, yay!!! Your comment makes me feel like a million bucks! So happy you love the tofu in this recipe as much as I do, I also have a difficult time not eating all of the little crumbles! haha. I think you're right about the tacos. I might have to turn it into a taco recipe soon. Thanks again for putting some pep in my step today! 😀
Shellie says
Outstanding recipe. I had to double the seasoning for a 14 oz. block of tofu, 25 oz. sauce, and 12 oz. org. wheat/flax seed spaghetti. I also added about 1/4 cup pasta water. Glad there are lefovers. 🙂
Sam says
Yay!! So happy you loved the recipe Shellie. Leftovers are even better sometimes! Haha. 😀
Shellie says
And the leftovers are delicious cold as well. 🙂
Alyssa says
Oh my, that looks so delicious! I think I'm inspired for what is for dinner tonight. But really, I totally agree on pasta being the best bc it's so easy. Plus, carbs ❤️ Can't wait to read more of your recipes!
Sam says
Aww thanks Alyssa! I know I totally heart carbs, they are the ultimate comfort food!!
Candice Boggs says
The pictures for this looked so amazing, I had to run out and get a block of organic extra firm tofu right away! It was just under $2, so it didn't make our meal that much more expensive either. I have homemade vegan parmesan already made and in the fridge, and I'll make my homemade pasta sauce to fold the tofu "meat" into tomorrow. The tofu is baking right now. It smells great!
Sam says
Yay!! Yes, I love how affordable tofu is, and there are so many amazing things you can do with it. I hope you enjoy the pasta Candice 😀
Katy Caswell says
I would like to make this in a low-salt version. Any suggestions?
Thanks,
Katy
Sam says
Hi Kathy,
I would buy or make a tomato sauce that is salt free, and use Bragg's Liquid Aminos for the tofu.
Hope that helps!
Mina says
Tried this today. My hubby has his vegan fasting day,and I really wanted to eat a bolognese,so I ended up with this recipe. There is nothing wrong with it. It is just me,that I never really liked tofu. But in this version it wasn't bad at all! It was a tasty meal and we really enjoyed it. I might prefer the meaty version,but this is a good substitute. Thanks!
Sam Turnbull says
So happy you enjoyed it, Mina 🙂
Shellie says
This sounds great. Can't wait to try it. Just one question....how much pasta did you use. Seems I have an assortment of 8, 12 and 16 oz. packages. 🙂
Sam says
Thank you! I was just feeding myself, so I only made a small batch for me, and saved the leftover sauce for the next dinner... ok I admit it, I ate it for breakfast.. The rule of thumb is around 2 ounces per person, but I always do a bit more than that, because I love a big bowl of pasta! Hope that helps!
Shellie says
So 12 oz. to 16 oz. for the entire sauce recipe? I'm feeding a big eater. 🙂
Sam says
Yes, I think 12oz will do just fine. Enjoy!
Shellie says
Thanks so much, Sam. Can't wait. 🙂
Kathy Sturr says
You had me at tofu and pasta! Two of my most favorite things! YUMMO! Making.
Sam says
Two of my most favourite things too! Sometimes I think we are almost twins Kathy! 😀