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Tofu Bolognese

Traditionally this is a meat-based sauce originating from Bologna, Italy, hence the name. With a few tweaks and tofu, this recipe is converted to a meatless yet flavorful a sauce for pasta or zoodles.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 people
Course: Main Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 16 oz block of firm tofu 450g
  • 3 tablespoons olive oil
  • 3 large large onion finely chopped
  • 3 celery stalks diced
  • 2 carrots peeled and diced
  • 1 teaspoon of salt
  • 1/4 cup soy sauce
  • 1/4 cup maple syrup
  • 3 cloves garlic finely chopped
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 3 28 oz diced Italian tomatoes 800 ml
  • salt and pepper to taste

Method
 

  1. Break up the tofu in a food processor or with a fork. Set aside.
  2. In a large saucepan, heat olive oil.
  3. Add onion, celery, carrots and salt.
  4. Cook over medium-high heat until vegetables begin to soften (about 15 minutes).
  5. Add the tofu, soy sauce, brown sugar, minced garlic, basil, oregano, crushed red peppers and tomatoes.
  6. Bring to a boil and simmer gently, stirring and scraping the bottom of the pan regularly, for 45 minutes.
  7. Uncover and continue cooking 30 minutes or until it thickens. Add salt and pepper to taste.
  8. Serve over the pasta of your choice.