Best Vegan Tofu Bolognese (Rich Homemade Sauce)
Introducing the ultimate vegan bolognese recipe with an Italian-inspired homemade sauce and sausage crumbles that are simply irresistible. The time-saving techniques make it come together quickly - and so worth every minute.
Ingredients
For the sauce
- 2 tablespoons extra virgin olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup shredded carrots small-shredded with a shredder
- 1 cup chopped mushrooms
- 1.5 teaspoons sea salt measured into a small bowl to add in as you go
- 6 garlic cloves peeled and minced
- ½ cup white or red wine OR vegetable broth (see Notes)
- 2 cups water OR low-sodium vegetable broth and omit vegan bouillon cube
- 2 vegan bouillon cubes
- (1) 28-ounce can San Marzano crushed tomatoes, whole tomatoes, or strained tomatoes your choice
- (1) 6-ounce can tomato paste
- 1 bay leaf
- 1 tablespoon dried basil
- 1.5 teaspoons dried oregano
- 1 teaspoon fennel seeds
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon tamari or soy sauce
- 1 tablespoon maple syrup
- (1) 12-16 ounce package pasta tagliatelle pasta, fettuccine, pappardelle, linguine, or your choice
- 1 recipe tofu sausage crumbles see note for spice level
Finish & optional add-ins:
- 15 fresh basil leaves torn
- ½ cup unsweetened plant-based milk oat, soy, or cashew nut milk
- 2 tablespoons vegan parmesan cheese optional, or nutritional yeast
- 1 drizzle of balsamic vinegar
- ⅛ teaspoon baking soda only if sauce tastes too acidic
Instructions
- Cook Veggies: Heat olive oil in a Dutch oven or heavy-bottomed pan over medium heat. Sauté onion, carrot, celery, and a pinch of salt from premeasured bowl. Cook 5–7 minutes, stirring until softened. Add mushrooms and cook 3–4 minutes until they release liquid. Stir in garlic and cook 1 minute.
- Stir in Tomato Paste: Add tomato paste to the pan and cook 2–3 minutes, stirring, until it deepens (watch so it doesn't burn).
- Deglaze: Pour in wine (or broth) to deglaze, scraping up any browned bits, about 2 minutes.
- Build Sauce: Add water, vegan bouillon (or broth), tomatoes, bay leaf, all dried herbs, and seasonings (except salt). Finish with tamari and maple syrup, plus a few pinches of salt from the bow.
- Simmer the Sauce: Bring to a boil, reduce heat to low, add a pinch or two of salt, and simmer for 40 minutes, stirring occasionally. In the last 10 minutes, uncover the pot to let the sauce thicken.
- Prep While it Simmers: While the sauce cooks, prepare the tofu sausage crumbles (see Notes). They can be made during the simmer or prepped ahead.
- At the same time, set a large pot of salted water over high heat. When the sauce has 10 minutes left, cook pasta until al dente. Reserve ½ cup pasta water, then drain (do not rinse).
- Finish the Sauce: Remove bay leaf. For a smoother texture, blend sauce briefly with an immersion blender before adding tofu. Stir in tofu crumbles, plant milk, vegan parmesan, balsamic vinegar, and torn fresh basil.
- Taste and Adjust: Check seasoning - add remaining salt from bowl adjust to taste with maple syrup or more balsamic if needed. If the sauce tastes too acidic, stir in ⅛ teaspoon baking soda at the very end
- Combine & Serve: Toss pasta with the sauce, adding reserved pasta water to loosen if needed. Drizzle with a bit of olive oil, extra basil, fresh parsley, or more vegan parmesan if desired.
Notes
- Tomatoes Vary in Acidity: If the sauce tastes too acidic, stir in ⅛ teaspoon of baking soda to balance it out. Be sure to taste before adding.
- Tofu Crumbles: Make ahead of time or while the sauce simmers to save time. They take just 5 minutes to prep and add incredible flavor to the sauce. Since they already include crushed red pepper, reduce or omit the extra red pepper in the sauce.
- Deglazing: Use a dry red wine like Chianti, Sangiovese, Cabernet Sauvignon, or Merlot to add acidity and depth to the sauce. Alternatively, vegetable broth works well as a non-alcoholic option.
Nutrition
Calories: 245kcal | Carbohydrates: 23g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 1550mg | Potassium: 517mg | Fiber: 6g | Sugar: 10g | Vitamin A: 4275IU | Vitamin C: 6mg | Calcium: 150mg | Iron: 3mg
