6-ingredient Best Tofu Bolognese tastes so meaty and delicious, you won't believe you are eating tofu. Quick, easy, gluten-free, and vegan. A great recipe for meal-prep.
This is my go-to dish for all self acclaimed tofu haters. Every single one, kids included, cleaned their plate and asked for seconds! It's that good. That's why I so confidently named it, 'Best Tofu Bolognese'.
Plus, it's budget-friendly with very few ingredients, and you can make it in an air fryer in even less time. Serve this vegan bolognese with spaghetti squash or pasta.
This tofu bolognese recipe was inspired by my high-protein Tofu Taco Meat on this site, as well as this easy Roasted Kabocha Squash recipe.
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👩🏼🌾 Ingredients
- Extra-firm or super-firm tofu work best for this vegan bolognese. Nasoya's and Wildwood's super-firm tofu come pre pressed which is a huge time saver. Otherwise, press your tofu beforehand.
- Nutritional yeast is an optional ingredient, but a great addition as it adds vitamin B12, more protein, and a cheesy flavor to this vegan bolognese recipe.
- Use store bought marinara sauce to save time. Choose one lower in sodium for a healthier meal.
- Spaghetti squash is a healthy gluten-free substitute for pasta and adds more veggies. Otherwise, use spaghetti or gluten-free pasta as desired.
See recipe card for quantities.
🍅 Substitutions
Marinara sauce - use your choice of marinara sauce, or substitute one half of the marinara for canned diced tomatoes for a lighter meal
Nutritional yeast - omit as desired
Olive oil - omit for oil-free
Spaghetti squash - use regular or gluten-free pasta instead
Spinach - add baby spinach to the marinara sauce for more greens
Try my 20-minute Chickpea and Sweet Potato Curry for another quick and comforting meal. For more healthy and easy pasta dinners, visit my Vegan Pasta Recipes page.
📖 Instructions
Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone mat. Or preheat an air fryer to 370ºF.
Step 1. Transfer the crumbled tofu tamari, nutritional yeast, chili powder, smoked paprika, chipotle, garlic powder, and olive oil to a large bowl. Use your hands to rub the marinade on the crumbles until they are evenly coated.
Step 2. Spread the crumbles in an even layer on the baking sheet and bake for 15 minutes. Remove the sheet from the oven and toss the crumbles. Return the sheet to the oven and cook for about another 10 minutes, or until the crumbles are browned. Change the oven setting to broil and cook for about 2 minutes more, or until the crumbles are crispy.
Step 3. Pour the marinara sauce into a large saucepan set over medium heat. Bring the sauce to a simmer. Add the baked tofu crumbles to the sauce.
Step 4. Stir to combine. Then simmer for 5 minutes. Mix in the desired amount of cooked spaghetti (if using) and continue cooking until warmed through. Season with salt and pepper. Garnish with basil.
💡 Expert Tips
- Crumbling the tofu: Use the largest holes on a box grater to grate the tofu. Or use your handles to crumble.
- Browning the tofu: Use a large rimmed baking sheet or more than one sheet to cook the tofu. Spread the crumbles out in a thin even layer so they cook evenly and brown. Change the oven setting to broil or grill for the final 2 minutes to get the tofu extra crispy.
- To add even more protein to this vegan bolognese, use one and one-half blocks extra-firm tofu (21 ounces). Increase all the ingredients by one and a half times, except for the marinara sauce. This will make the sauce even more meaty.
- Storage: Refrigerate leftover Best Tofu Bolognese in an airtight container for up to 5 days. This recipe is freezer-friendly. Transfer the sauce to freezer-safe containers and freeze for up to three months. Add pasta for serving.
🙋🏽♀️ Recipe FAQs
Press the tofu and drain it thoroughly to remove excess liquid. Pat the block dry with paper towel before grating or crumbling. Include the olive oil in the marinade for better browning. Spread the tofu in a shallow even layer for baking or air frying. You may need more than one rimmed baking sheet.
Yes! This Best Tofu Bolognese recipe is freezer-friendly. Transfer the sauce to freezer-safe containers and freeze for up to 3 months. Add the pasta for serving.
Bake or air fry the tofu and refrigerate in an airtight container until ready to serve. Cook the pasta and refrigerate it in a separate container. Heat the marinara sauce, tofu crumbles, and pasta in a large saucepan over medium-high heat for serving. Mix in baby spinach as desired.
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Best Tofu Bolognese
Ingredients
- 14 to 16 ounces extra-firm tofu pressed, and grated using the largest holes of a box grater
- 1 ½ tablespoons tamari or soy sauce
- 3 tablespoons nutritional yeast
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons chipotle powder
- ¾ teaspoon garlic powder
- 1 ½ tablespoons olive oil (optional)
- 2 medium spaghetti squash or 16 ounces spaghetti
- 24 ounces marinara sauce (store bought)
- Salt and freshly ground black pepper to taste
- 1 cup fresh basil leaves chiffonade (optional for garnish)
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Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone mat. Or preheat an air fryer to 370ºF.
- Prepare squash or pasta: Squash: Cut the squash in half, lengthwise. Remove the seeds with a large spoon. Brush the cut sides of the squash with oil and season with salt and pepper. Either bake, cut sides down, for 40 minutes, or air fry, cut sides up, for 25 minutes, or until tender and the strands separate easily with a fork.Pasta: Cook the pasta according to the directions on the packet until al dente. Drain and set aside.
- Prepare tofu: Transfer the crumbled tofu to a medium bowl. Set aside. Combine the tamari, nutritional yeast, chili powder, smoked paprika, chipotle, garlic powder, and olive oil. Spoon this marinade over the tofu and use your hands to rub the marinade on the crumbles until they are evenly coated.
- Bake tofu: Spread the crumbles in an even layer on the baking sheet and bake for 15 minutes. Remove the sheet from the oven and toss the crumbles so they cook evenly on all sides. Return the sheet to the oven and cook for about another 10 minutes, or until the crumbles are browned. Change the oven setting to broil and cook for about 2 minutes more, or until the crumbles are crispy.
- Mix sauce: Pour the marinara sauce into a large saucepan set over medium heat. Bring the sauce to a simmer. Add the baked tofu crumbles to the sauce and stir to combine, then simmer for 5 minutes.
- For serving: Mix in the desired amount of cooked spaghetti, if using, and continue cooking until warmed through. Otherwise, top the roasted butternut squash halves with the bolognese. Season with salt and pepper. Garnish with basil.
Notes
- Browning the tofu: Grate the pressed tofu or crumble by hand. Use a large rimmed baking sheet or more than one sheet to cook the tofu. Spread the crumbles out in a shallow even layer so they brown evenly. Toss frequently.
- For even more protein and a meatier sauce, use one and one-half blocks extra-firm tofu (21 ounces). Increase all the ingredients by one and a half times, except for the marinara sauce.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. This recipe is freezer-friendly. Transfer the sauce to freezer-safe containers and freeze for up to 3 months. Add pasta for serving.
- Make ahead: Bake or air fry the tofu and refrigerate in an airtight container until ready to serve. Cook the pasta and refrigerate it in a separate container. Heat the marinara sauce, tofu crumbles, and pasta in a large saucepan over medium-high heat for serving. Mix in baby spinach as desired.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Jeannie Howard says
This recipe is outstanding and will be my go-to sauce. I will tone down the Chipotle powder as it was a bit spicy for us but, other than that, it was exceptional!
Nisha Melvani, RDN says
Thank you so much for leaving a comment. We make this one weekly!
Cierra says
Wow, this was amazing! Even my husband, who says spaghetti isn’t his “favorite” meal, told me this was really good (unprompted- lol). I will say, I read the comments first and decided to not use nearly as much chipotle chile powder. I only used 1/4 tsp and it was for the “meatier” version.
Nisha Melvani, RDN says
So glad you both enjoyed it. Good idea to reduce the chipotle if you are not heavily into spice.
Lisa says
Very simple and delicious dish, but not the flavour I was expecting. I omitted the chili, but even with the chipotle it was just too spicy to pass as a pasta sauce. Maybe it was my brand of chipotle. I should have stirred in kidney beans and had it with rice. Still, I’m so impressed with the ease and taste of all your tofu meat dishes. Thank you.
Nisha Melvani, RDN says
It is more of a spicy bolognese but you can reduce the chipotle if you prefer.
Neena Chandiramani says
Amazing recipe, just had it for dinner!
Nisha Melvani, RDN says
So glad you enjoyed it! I eat this bolognese regularly!
JULIE A KHALILZADEGAN says
FULL Flavor!! I chopped up and added some cooked mushrooms. Really good instructions too!! I just poured it over some rice I made earlier. Thank you!
Nisha Melvani, RDN says
So glad you enjoyed it! I make it weekkly!
Laura Franz says
I love this recipe! The tofu bolognese is so tasty, with lots of deep flavors. I have prepped it for the week and used it in multiple dishes! This is my new tofu go to😉
Nisha Melvani, RDN says
So happy to hear you are enjoying it. We eat this one weekly!
Nicky Bradley says
This was excellent- even my tofu avoidant husband like it. I’ll definitely be making this regularly and perhaps tweak it to ring the changes - chilli etc.
Nisha Melvani, RDN says
Yay!! So happy he enjoyed it too! Thank you.
Colleen says
We love this recipe, but, this time it came out super spicy hot. I don’t know why.
Nisha Melvani, RDN says
I haven't changed anything about this recipe so I am not sure why. Maybe you used a different brand of spices?
Kelly says
This was really good, very easy. Served it over spaghetti squash first night, then stirred the sauce and grated mozzarella into rotini for the second. Will definitely make again. I didn’t have smoked paprika or chipotle powder but didn’t worry about that. Next time!
Nisha Melvani, RDN says
So glad you enjoyed it. With those two additional spices, it's good on a whole other level! Thank you.
olga says
Really tasty and easy to make!I did not have chipotle powder, so I added green chille flakes instead. Definitely will make it again. Thank you!:)
Nisha Melvani, RDN says
So happy to hear. Thank you.
valerie says
I just made this and found it delicious. I used my own bolognese from my home grown tomatoes, which I am sure added to the yumminess. Thank you for all the great recipes.
Nisha Melvani, RDN says
I bet your homemade sauce is delicious. Thank you.
RG says
Please add a metric button in your recipe cards, for those of us outside the US. Thanks!
Nisha Melvani, RDN says
I will try. It's not as easy as that but I will get it done:)
holly says
omg so tasty. i wasn’t sure those seasonings were going to taste quite right in spaghetti but it was great. i added fennel seeds to the tofu. yum!
Nisha Melvani, RDN says
This is my one of my family's faves! So glad you agree:) Thank you.
Violet Pickles says
Super easy recipe, and flavorful. I have made the tofu in the past from Nisha for tacos, and was curious to see how well it would work for a pasta dish. No complaints! I added the spinach as she suggested, but I think next time I will chop it before I throw into the sauce. Another recipe hit!
Nisha Melvani, RDN says
It's a fave. I make it with chopped kale! So glad you enjoyed it.
Nisha Melvani, RDN says
I (Nisha) read and reply to all comments. It's just me:)
L says
This exceeded my expectations! I can’t get over how good the texture and flavour was. I sautéed onion, garlic and mushrooms before adding the tomato sauce and tofu and was very happy with how it turned out, thank you!
Nisha Melvani says
Yay! It's a fave. So glad you enjoyed it.
Danell says
Wicked Good!!
Nisha Melvani says
Awwww thx!!!
Amina says
This is my absolute favourite vegan recipe. I’ve been making it for a few years now and it’s a family favourite, even appealing to the non vegans! Tasty and very versatile.
Nisha Melvani says
I'm so glad you are enjoying this recipe. Thank you.