Tofu Bolognese Recipe

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5 from 9 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: Italian

Servings: servings

Calories: 51kcal

Author: Kelly Jensen

Cost: $4

Ingredients

1/4 cup extra virgin olive oil
6 cloves garlic minced
1 sweet onion diced
1 12 ounce package tofu I used extra-firm silken
2 28 ounce cans Diced Tomatoes with juice
6 ounces tomato paste
1 tablespoon garlic powder
1 tablespoon Italian Seasoning
2/3 cup white wine
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 by placing the tofu in a bowl and mashing it with a fork! Be sure to crumble the tofu down to the texture you want for your sauce.
Add the tofu, diced 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