Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
This Tofu Bolognese recipe is to die for. Quick, easy, healthy, vegetarian, vegan, gluten-free, hearty, and lick the bowl scrumptious. Just like traditional bolognese but better!
Course: Main Course
Author: Sam Turnbull • It Doesn't Taste Like Chicken
- 4 tablespoons of nutritional yeast
- 2 tablespoons soy sauce (gluten-free if preferred) I use Tamari Sauce
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/8 teaspoon chipotle (or more if you like it very spicy)
- 3 blocks extra-firm tofu, drained (no need to press it)
- 3 cups tomato sauce (700ml jar or homemade)
Preheat your oven to 350F (180C). Line with parchment paper or lightly grease a large baking sheet.
Mix the nutritional yeast, soy sauce, olive oil chili powder, garlic powder, and chipotle together in a large bowl. It will make a brown paste-like texture.
Crumble the block of tofu with your fingers into the bowl along with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. Spread the tofu crumbles evenly over the pan. Bake for 35 to 45 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture.
In the meantime heat the tomato sauce. Stir the tofu into the sauce, and heat through. If you find the sauce is too thick, stir in a bit of water until desired consistency is reached. Serve over hot pasta, brown rice with a sprinkle of Parmegan (vegan cheese).
Leftover sauce keeps the perfect texture so this dish can be made ahead of time and reheated as needed.
I adjusted the amount of each ingredient from the original recipe so you can serve 4 people plus have leftovers for next day school lunch ;)