Best Tofu Bolognese

Name: Best Tofu Bolognese
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 14 to 16 ounces extra-firm tofu (pressed, and grated using the largest holes of a box grater); 1 1/2 tablespoons tamari or soy sauce; 3 tablespoons nutritional yeast; 1 1/2 teaspoons chili powder; 1 1/2 teaspoons smoked paprika; 1 1/2 teaspoons chipotle powder; 3/4 teaspoon garlic powder; 1 1/2 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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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.

Tofu bolognese served on two spaghetti squash halves in a white bowl. — Serve with pasta or spaghetti squash as desired.

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
🍅 Substitutions
📖 Instructions
💡 Expert Tips
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

Tamari, olive oil, marinara sauce, nutritional yeast, seasonings, and olive oil in glass containers with a block of tofu and one spaghetti squash on a marble board. — Ingredients for Best Tofu Bolognese

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.

Grated tofu, nutritional yeast, red seasoning, and white seasoning in a large wooden bowl.

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.

Golden brown baked crumbles on a black rimmed baking sheet.

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.

Marinara sauce simmering in a white saucepan with a mound of golden brown vegan meat crumbles on top.

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.

Tofu bolognese simmering in a white saucepan with a grey silicone spoon.

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

Why is the tofu not browning?

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.

Can I freeze tofu bolognese?

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.

How can I meal prep this vegan bolognese recipe?

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.