Vegan Bolognese Pasta
If you don’t know what to do with that block of extra-firm tofu sitting in your fridge, try my vegan bolognese. It’s a super comforting meal and so easy to prepare. So if there’s one tofu recipe you need to try soon, it’s this one!
- Servings: 4 to 6
- Preparation time: 20 minutes
- Cooking time: 20 minutes
Ingredients
Tofu
- 1 block extra-firm tofu, grated
- 1 tablespoon (15 ml) olive oil
- 2 tablespoons (30 ml) soy sauce
- 1/2 teaspoon (2.5 ml) smoked paprika
- 1 tablespoon (15 ml) cornstarch
Vegan Bolognese
- 2 tablespoons (30 ml) olive oil
- 1 red onion, finely chopped
- 1 1/2 cups (375 ml) finely diced carrots
- 1 1/2 cups (375 ml) finely diced celery
- 3/4 teaspoon (3.75 ml) salt
- 3 garlic cloves, chopped
- 1 teaspoon (5 ml) oregano
- 1/2 teaspoon (2.5 ml) dried thyme
- 1/4 cup (60 ml) tomato paste
- 1 tablespoon (15 ml) harissa (optional)
- 1/3 cup (80 ml) red wine
- 1 can 540 ml whole tomatoes
- 1 cup (250 ml) sodium-reduced vegetable broth
- 3 bay leaves
- Pepper, to taste
- 454 g short pasta of your choice
- Vegan Parmesan (optional)
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Preparation
Tofu
- Preheat oven to 400°F and place rack in center. Line a baking sheet with parchment paper.
- In a bowl, combine all tofu ingredients and spread on baking sheet. Bake for 15 minutes or until crisp. Reserve.
Vegan Bolognese
- In a large Dutch oven, heat oil over medium-high heat and cook onion, carrots and celery with salt for 8 minutes, stirring often. Add the garlic, oregano and thyme and cook for a further 4 minutes. Add the tomato paste and harissa and cook for a further 2 minutes.
- Deglaze with red wine and continue cooking for 2 minutes. Add the whole tomatoes and break them up with a wooden spoon. Add stock, bay leaves and pepper and simmer over medium heat for 8 to 10 minutes, stirring often.
- Add the tofu and stir to ensure it is well integrated into the sauce.
- In a pot of boiling salted water, cook pasta according to package instructions. Drain pasta and toss with sauce. Stir gently and serve with vegan parmesan if desired.
