Easy Vegan Tofu Bolognese Dish
Ingredients
- 1-14oz pack extra firm tofu
- 1.5 tbsp gluten-free tamari or soy sauce
- 3 tbsp nutritional yeast
- 1.5 tsp chili powder
- 1.5 tsp smoked paprika
- 1.5 tsp chipotle powder
- 0.75 tsp garlic powder
- 1.5 tbsp olive oil (optional)
- Tomato sauce (equivalent to 2-15oz cans or 4 cups)
- Pasta (amount as desired)
Preparation
Pat dry 1-14oz pack of extra firm tofu and crumble with hands to resemble ground meat size. Set aside.
Mix together marinade: 1.5 tbsp gluten-free tamari or soy sauce, 3 tbsp nutritional yeast, 1.5 tsp chili powder, 1.5 tsp smoked paprika, 1.5 tsp chipotle powder, 0.75 tsp garlic powder, and 1.5 tbsp olive oil (optional).
Rub marinade evenly over tofu crumbles.
Bake on a parchment-lined baking sheet at 375F. Toss after about 15 minutes and continue cooking until browned but not burnt.
Mix with homemade or store-bought tomato sauce (use desired amount, about 4 cups) and simmer for about 15 minutes until slightly thickened.
For pasta, cook in the same pot by adding pasta after sauce has simmered a few minutes, cover and simmer until pasta is cooked, or cook pasta separately and add when serving.
Use Wildwood sprouted pre-pressed tofu if available for best results.
