Tofu Bolognese Recipe
This high protein vegan tofu Bolognese pasta sauce recipe is packed with flavor without the meat! With aromatic garlic, fresh basil, and creamy olive oil, you won't miss the meat in this hearty pasta sauce.
Ingredients
- 1/4 cup olive oil
- 6 cloves garlic minced
- 1 sweet onion diced
- 2 28 ounce cans Diced Tomatoes with juice
- 6 ounces tomato paste
- 1 12 ounce package tofu I used extra-firm silken
- 1 tablespoon garlic powder
- 2/3 cup white wine
- 1 tablespoon Italian Seasoning
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- 1 cup fresh basil chopped
Instructions
- In a Dutch oven, heat the olive oil over low heat. Add the garlic and onion, and saute on low from 7 or 8 minutes until the veggies begin to soften.
- Crumble the tofu: you can do this either by placing the tofu in a bowl and mashing it with a fork, or you can just use your hands! Both methods fine, just make sure to crumble the tofu down to the texture you want for your sauce.
- Add the tofu, canned tomatoes and the juice, tomato paste, italian seasoning, garlic powder, white wine, salt, and pepper to Dutch oven and reduce on low heat for 30 minutes until sauce begins to thicken.
- Top off the sauce with fresh basil, and stir. Toss sauce with pasta of choice!
Nutrition
Calories: 51kcalCarbohydrates: 3gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 98mgPotassium: 43mgFiber: 1gSugar: 1gVitamin A: 113IUVitamin C: 2mgCalcium: 18mgIron: 1mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!