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Tofu Bolognese Recipe (Vegan, Gluten Free, High Protein)

This vegan tofu bolognese recipe is packed with flavor! With aromatic garlic, basil, & white wine you won’t miss the meat in this hearty pasta sauce. Serve with garlic bread, salad, and a glass of vino… and you have a restaurant-quality dinner ready at home!

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We love love LOVE homemade bolognese sauce! I make a huge batch about once a month, normally following my signature 5 ingredient marinara sauce recipe. But this time I decided to kick it up a notch and add tofu for a fun protein-packed twist. And let me tell you… we have a WINNING recipe right here.

This Pantry Staple Vegan Tofu Bolognese Sauce Is:

  • Hearty
  • Satisfying
  • Bright
  • Herby
  • Loaded with flavor
  • High protein
  • Low sodium
  • Vegan, gluten free, dairy free, vegetarian

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Bolognese with Tofu Instead of Ground Beef

Tofu is a high-protein plant based alternative to ground beef. A lot of companies make “fake meat” ground beef, which admittedly are yummy, but are loaded with sodium and flavored chemicals. I like to use tofu instead because it’s made from soy beans, and I can add any spices, seasonings, or salt myself. I love using tofu in all kinds of dishes: my tofu cream cheese for breakfast, crispy tahini tofu wraps for lunch,  and yummy Hawaiian BBQ Tofu Bowls for dinner!

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So What’s In This Bolognese with Tofu Sauce Recipe:

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This sauce is great over spaghetti or rigatoni with a side of garlic bread. You can also use this sauce in a lasagna instead of normal tomato sauce, or in a Tuscan white bean and kale soup. Any recipe that calls for tomato sauce can use this awesome delish plant based bolognese sauce instead.

How Do I Make This Vegan Tofu Bolognese Sauce Recipe?

  1. 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.
  2. 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.
  3. Add the tofu, canned tomatoes and the juice, italian seasoning, garlic powder, salt, and pepper to Dutch oven and reduce on low heat for 30 minutes until sauce begins to thicken.
  4. Top off the sauce with fresh basil, and stir. Toss sauce with pasta of choice!

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One of the BEST Pantry Staple Bolognese Recipes

This vegan tofu pasta bolognese recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards.  You probably already have a lot of these ingredients on hand already. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

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Serve This Protein Tofu Pasta Bolognese Sauce With:

Easy Vegan Tofu Lasagna (Gluten Free, Dairy Free, High Protein)

The Best Italian TVP Meatballs (Gluten Free, Dairy Free, Vegan)

Garlic Lover’s Baked Garlic Bread (Vegan, Gluten Free Option)

Cheese-y Eggplant Bake (Keto, Gluten-Free, Vegetarian)

Sheet Pan Pasta Bake with Mozzarella and Lemon (Vegetarian)

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Get the Same Ingredients I Use In My TVP High Protein Vegan Bolognese Sauce Recipe:

As always, if you make this vegan tofu bolognese sauce be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

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Tofu Bolognese Recipe (Vegan, Gluten Free, High Protein)

The Herbeevore
This vegan tofu bolognese 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.
5 from 5 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner
Cuisine Italian
Servings 12 servings
Calories 51 kcal

Ingredients
  

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, italian seasoning, garlic powder, 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
Keyword High Protein Vegan Pasta, Pasta Sauce with Tofu, Pasta with Tofu Recipe, Tofu Bolognese, Tofu Bolognese Recipe, tofu Pasta Sauce, Vegan Pantry Staple Pasta, Vegan Tofu Pasta
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

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Posted in American, Dairy Free, Dinners, Easy Weeknight Meals, Favorites, Gluten Free, High Protein, Italian, Pantry Recipes, Pastas, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes

4 Comments

  1. Pingback:125 Vegan Pantry Staple Ingredients To Stock Up On with Recipes!

  2. Pingback:Weekly Plant Based Meal Plan, Week 12 - The Herbeevore

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