Vegan Tofu Spaghetti Bolognese
![Vegan Tofu Spaghetti Bolognese](/content/images/size/w1200/cover/img_32101-e1514875141392.jpg)
We LOVEEEEEEE spaghetti bolognese and it is one of the few things that we were really sad to say goodbye to when we stopped eating meat. BUT, I just couldn't accept it. I searched the internet for vegan versions and came across very many, but none sounded just right. Lentils didn't appeal. Then, I came across a recipe on It Doesn't Taste Like Chicken and it was just the thing that I was looking for. I adapted the recipe and our new favourite was born.
The tofu is so SO DELICIOUS that I can eat it just by itself. It tastes a bit like popcorn chicken but better! I actually reckon this version tastes better than the version I used to make with mince meat (beef/pork/chicken).
I seriously love this dish. We all do!
Name | Vegan Tofu Spaghetti Bolognese |
---|---|
Serves | 3 as a full meal |
Dr. Greger Points | 4 |
Costs | US$18 |
Cooking time | 2 hours (first time) / 1.5 hour (repeats) |
Difficulty | Confident cook |
Ingredients
For the sauce:
- 1 small onion, chopped
- 6-8 garlic cloves, diced
- 1 large carrot, finely diced
- 1-2 stalks celery, finely diced
- 700g passata (tomato puree)
- 1 pack wholegrain spaghetti
- Fresh basil
- Fresh chilli, sliced
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- Salt (to taste)
- Pepper (to taste)
For the tofu:
- 1 tbsp soy sauce (I used Kikkoman)
- 1 tbsp olive oil
- 2 tbsp nutritional yeast
- 1 tsp cayenne pepper (or use any other chilli powder)
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 pack (350g) extra firm tofu
Preparation
- Preheat oven to 180 C
- Drain and crumble the tofu (no need to press). Mix remaining tofu ingredients together in a large bowl and add in the crumbled tofu
- Line a baking sheet and spread the tofu in a single layer. Bake for 30-40 minutes, stirring every 10 mins to ensure that all sides are nicely browned
- Heat about 1 tbsp of canola oil in a pan then add onions and cook until soft
- Add garlic and fresh chilli and cook for another few seconds
- Add celery, carrots and dried herbs and spices. Let the vegetables sweat for a couple of minutes uncovered. Then lower the heat, cover and let cook for 10 minutes
- Add passata, salt and pepper to taste. Taste and adjust seasonings. You can keep cooking for more time - this will allow the sauce to really come together
- While the sauce is cooking, cook the spaghetti according to packet instructions. After draining add some olive oil to keep it from sticking
- Add the tofu in the sauce and let it cook for a few minutes to allow the tofu to absorb the flavours. Add more water if needed.
- Serve over spaghetti and sprinkle with nutritional yeast