Best Tofu Bolognese

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

5 from 8 votes

6-ingredient Best Tofu Bolognese tastes so meaty and delicious, you won't believe you are eating tofu. Quick, easy, gluten-free, and vegan.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings:

Calories: 333kcal

Author: Nisha Melvani

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)

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.

Video

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