Pasta Bolognese with Tofu

 This plant based version of the original Italian Pasta Bolognese tastes so delicious that a lot of our non vegan friends rave over it. I usually make twice the amount of sauce and freeze it.DSC_0027

The thinly sliced raw zucchini strips add a little twist to the recipe. During summertime we enjoy the pasta cold or mix the tofu/tomato sauce with raw zucchini “noddles”.


Pasta Bolognese with Tofu
Serves 4
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
  1. One block of medium firm tofu
  2. 1 tbsp olive oil
  3. 1/2 yellow onion, chopped
  4. 2 garlic cloves, sliced
  5. 1/2 glass of red wine
  6. 2 bay leaves
  7. Salt and pepper
  8. 2 handful cocktail tomatoes, halved
  9. 1 can chopped tomatoes
  10. 1 cup pureed tomatoes
  11. 1/2-1 zucchini
  1. Heat olive oil in large skillet over low/ medium. Add onion and cook until transparent.
  2. Add garlic slices and saute for 3 minutes. Gently press on them with a spatula to flavor the oil. Avoid burning the garlic!
  3. Remove Garlic slices.
  4. Crumble up dried tofu block and add to skillet. Turn up the heat and cook tofu until slightly brown. Add tomatoes and cook for 4 minutes.
  5. Deglaze with the red wine.
  6. Add Chopped tomatoes, bay leaves, pureed tomatoes, salt and pepper and simmer for 20 minutes.
  7. Meanwhile boil the pasta according to the package, thinly slice zucchini and cut in thin strips.
  8. When noodles are cooked al dente, mix with the sauce and top with zucchini strips.

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