Move aside, lentil bolognese! Tofu bolognese is the new cool kid on the block. This dish makes a wonderful weeknight dinner, and is perfect to have for lunch the next day!

Tofu Bolognese [Vegan]

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Cooking Time



  • 8 ounces dry pasta of choice
  • 2 tablespoons olive oil
  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 2 large carrots, finely diced
  • 2 stalks celery, finely diced
  • 2 teaspoons Italian herbs
  • 1/2 teaspoon dried oregano, plus more to taste
  • 1/2 teaspoon red chili flakes
  • salt & pepper to taste
  • 3 tablespoons tomato paste
  • 1 15-oz can crushed tomatoes
  • 1/2 block firm or extra-firm tofu


  1. In a pot, boil the pasta according to package instructions. Drain and set aside.
  2. Meanwhile, heat the olive oil in a skillet and add in onion and garlic.
  3. Saute for 4-5 minutes, then mix in the carrots, celery, and seasoning ingredients (herbs, salt & pepper, chili flakes, tomato paste).
  4. Incorporate well using a spatula, and cook for 5 more minutes, until fragrant.
  5. Pour in the tomatoes and use your hands to crumble the tofu into the skillet. Cover the pot, and let simmer for 10-12 minutes on medium heat.
  6. Once the tomato sauce has thickened, remove from heat and season again to taste -- adding more salt, pepper, herbs, etc.
  7. Serve the bolognese on top of your cooked pasta and enjoy!


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