Vegan Bolognese Pasta

Name: Vegan Bolognese Pasta
Prep time: 20 min
Cook time: 20 min
Yield: 4 to 6 servings
Cuisine: Québécoise
Ingredients: 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; 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)

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!

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Preparation time: 20 minutes
Cooking time: 20 minutes
Servings: 4 to 6

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.

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