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Jenn’s Vegan Bolognese & Spaghetti
A delicious plant-powered dish that kids and adults will love.
Course Main Dish
Cuisine Italian
Servings
Ingredients
  • 1/2 12 oz block tofu
  • 1/4 cup tamari or soy sauce
  • 1 1/2 tsp Italian seasoning
  • 1/4 tsp smoked paprika
  • 2 tbsp olive oil
  • 2 tbsp green bell pepper diced
  • 2 tbsp carrot diced
  • 1/4 cup onion diced
  • 1 garlic clove finely minced
  • 1/4 cup red wine optional can substitute with more tomato sauce
  • 14 oz can Fire-Roasted Tomatoes
  • 8 oz can tomato sauce
  • 1/4 tsp red pepper flakes
  • 2 tbsp fresh oregano chopped
  • 1 bay leaf
  • 1/4 cup Vegan Parmesan Cheese plus more for garnish (recipe below)
  • 6 oz spaghetti boiled (do not rinse)
  • 1/4 cup fresh basil chopped
  • Salt and Pepper to taste
Course Main Dish
Cuisine Italian
Servings
Ingredients
  • 1/2 12 oz block tofu
  • 1/4 cup tamari or soy sauce
  • 1 1/2 tsp Italian seasoning
  • 1/4 tsp smoked paprika
  • 2 tbsp olive oil
  • 2 tbsp green bell pepper diced
  • 2 tbsp carrot diced
  • 1/4 cup onion diced
  • 1 garlic clove finely minced
  • 1/4 cup red wine optional can substitute with more tomato sauce
  • 14 oz can Fire-Roasted Tomatoes
  • 8 oz can tomato sauce
  • 1/4 tsp red pepper flakes
  • 2 tbsp fresh oregano chopped
  • 1 bay leaf
  • 1/4 cup Vegan Parmesan Cheese plus more for garnish (recipe below)
  • 6 oz spaghetti boiled (do not rinse)
  • 1/4 cup fresh basil chopped
  • Salt and Pepper to taste
Instructions
Press tofu:
  1. Press tofu in tofu press or by wrapping tofu in clean paper towels. Put in a plate. Top with another plate and add a heavy skillet or canned goods. Press until most of the liquid is squeezed out. This may take 15-20 minutes.
Season tofu:
  1. Crumble tofu with your fingers into small chunks, the size of ground meat. Add tamari/soy sauce, Italian seasoning, smoked paprika, and fresh black pepper. Stir to combine. Allow to marinate for at least 30 minutes.
Create sauce base:
  1. Heat a large skillet on medium heat. Add olive oil and allow to heat for 30 seconds. Add mirepoix (bell pepper, carrot and onion). Sprinkle with a bit of salt and pepper. Saute until onion is translucent (3-5 mins). Add minced garlic. Sautee for 30 seconds.
  2. Add tofu to skillet. Spread out in a single layer in pan. Do not stir. Allow to sear for at least 2 minutes to brown. Stir to brown other side.
  3. Add wine to pan to deglaze, making sure to scrape up the bits of tofu and seasoning (suc) that may be stuck to the pan. Quickly reduce wine for 1 minute
  4. Add fire-roasted tomatoes. Sprinkle with a bit of salt and pepper. Stir to combine. Cook for 2 minutes.
  5. Add tomato sauce, red pepper flakes, oregano and bay leaf. Simmer uncovered for 10 minutes.
  6. Stir in vegan parmesan cheese, boiled spaghetti and allow to cook for 1-2 minutes. Top with fresh basil and serve.
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