Oil-Free Tofu Bolognese
A vibrant, plant‑forward twist on a classic Italian favourite, this Tofu Bolognese delivers all the hearty comfort of a slow‑simmered ragù with the lightness and nourishment of whole foods. Grated tofu takes on a rich tomato base, soaking up garlic, herbs, and umami depth for a sauce that’s robust, satisfying, and weeknight‑friendly — perfect over warm pasta or spooned onto crusty bread.
Ingredients
- 1 300g block estra-firm tofu coursely grated
- 1 med onion finely diced
- 3 cloves garlic minced
- 1 lrg carrot grated
- 1 can lentils undrained
- 1 cup mushrooms diced
- 2 tbsp tomato paste
- 1 can crushed tomatoes
- 1 cup vegetable stock (broth)
- 1 tbsp italian seasoning
- 1 tbsp reduced-salt soy sauce
- 1 tbp nutritional yeast
- ½ tsp smoked paprika
- pepper to taste
- whole grain pasta or legume pasta cook per packet instructions
Instructions
- Heat 2–3 tablespoons of water or broth in a large skillet over medium heat. Add onion, garlic, carrot, and celery. Cook for 5 minutes until softened, adding a splash of water if they stick.
- Stir in the tomato paste and Italian seasoning. Cook for 1 minute to deepen the flavour.
- Add the grated tofu to the pan, stirring well to combine with the cooked vegetables.
- Pour in the crushed tomatoes, vegetable broth, and soy sauce. Reduce heat to low, cover, and simmer for 15 minutes to let the flavours meld.
- Stir in nutritional yeast, then season with pepper. Serve hot over cooked pasta.
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