Tofu Bolognese
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
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
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 tablespoons nutritional yeast
- 1/4 teaspoon liquid smoke
- 1 tablespoon soy sauce ((gluten-free if preferred) )
- 1 350g block extra-firm tofu (drained (no need to press it))
- 3 cups tomato sauce (700ml jar or homemade)
- 1 pound spaghetti or pasta of choice ((gluten-free if pre
- Carbohydrate 3.16448 g
- Cholesterol 0 mg
- Fat 1.22295500036183 g
- Fiber 1.61617500114999 g
- Protein 2.8018825 g
- Saturated Fat 0.168224750049962 g
- Serving Size 1 1 Serving (122g)
- Sodium 21.2641250000072 mg
- Sugar 1.54830499885 g
- Trans Fat 0.133057500009799 g
- Calories 31 calories
Step-by-step
- 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 liquid smoke 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, and cook pasta according to package directions.
- 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 with a sprinkle of Parmegan.
Extra-firm bean curd contains roughly 85 percent water by weight, a metric that dictates how successfully any plant-based protein mimics ground meat. Roasting transforms moisture-laden blocks into chewy, concentrated crumbles through controlled dehydration. Without this thermal step, simmering soybean blocks directly in marinara yields a soft, waterlogged result lacking structural integrity.
Dehydration Mechanics
Baking crushed soybean blocks at 350 degrees Fahrenheit for 35 to 45 minutes drives off internal liquid while Maillard reactions brown the exterior. Uneven crumbling works in the cook's favor here, producing smaller shards that turn crisp alongside larger, meatier pieces. Stirring periodically prevents scorching on the parchment-lined sheet pan, ensuring uniform heat transfer across all surfaces.Seasoning Integration
Combining soy sauce, nutritional yeast, and liquid smoke creates an umami paste that coats the irregular pores of the torn soybean curds. Soy sauce supplies free glutamates, while liquid smoke introduces volatile compounds mimicking traditional cured pork fats. Toss this mixture thoroughly before baking so the seasonings penetrate rather than merely coating the outside.Sauce Assembly
Merging dehydrated protein with a standard 700-milliliter jar of tomato sauce requires monitoring viscosity. Simmering the mixture allows the dried soybean fragments to rehydrate slightly while absorbing the acidity of the tomatoes. Adjust thickness by adding water in small increments until the sauce coats the back of a spoon.
