Saturday Night Tofu Bolognese

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This tofu Bolognese is a hearty, healthy, and flavorful pasta with sausage tofu crumbles, ricotta, and basil—perfect for impressing guests on cozy nights in.

Saturday Night Tofu Bolognese in a bowl on a marble counter. Surrounded by basil leaves and a glass of water.

OH. MY. GOODNESS.

If you need a hearty recipe for a night in, look no further. Saturday Night Tofu Bolognese is my go to recipe when we are hosting dinners in the winter and fall months. I was shocked that even my mom and brother-in-law who are, let’s say, “tofu skeptical” both devoured it.

I stumbled across this lasagna soup recipe last year and knew I had to reimagine it to meet my Mediterranean pattern of eating. It was a labor of love to get it just right, but OH. MY. GOODNESS. You’re in for a treat! The EVOO and ricotta create a rich taste, the Italian tofu sausage crumbles are meaty and seasoned just right, the basil garnish brightens it in just that way a cold night needs, and whole wheat pasta balances the dish. Not only will your guests enjoy their full bellies, the presentation is impressive.

Kudos to you chef, you’re going to knock their socks off!

An orange heart and Anna handwritten below it.

Instructions

Prepared Italian Sausage Tofu Crumbles in a bowl with a spoon on the countertop. Bowl is surrounded by fennel seeds on the counter and a bowl of additional seeds.

Prepare Italian Sausage Crumbles

Onions and garlic sauteing in a cast iron Dutch oven on a stovetop. A wooden spoon is resting on the side of the Dutch oven.

Sauté the onions and garlic

Onion, garlic, tomato paste, oregano, nutmeg, salt, and pepper are in a cast iron Dutch oven. A wooden spoon is resting on the pot.

Add tomato paste and seasonings

Onion, garlic, tomato paste, oregano, nutmeg, salt, pepper marinara, Extra Virgin Olive Oil, chicken broth and tofu crumbles are in a cast iron Dutch oven. A wooden spoon is resting on the pot.

Stir in marinara, EVOO, chicken broth, and tofu crumbles

Onion, garlic, tomato paste, oregano, nutmeg, salt, pepper marinara, Extra Virgin Olive Oil, chicken broth and tofu crumbles, and whole wheat noodles are in a cast iron Dutch oven. A wooden spoon is resting on the pot and a bag of whole wheat pasta is next to it.

Add the whole wheat pasta

Completed Bolognese sauce with cooked whole wheat noodles are in the cast iron Dutch oven with a wooden spoon.

Cook until al dente

Garnish and enjoy!

Expert Tip

You can let the Bolognese simmer on low as long as you want prior to adding the pasta. The flavors will develop further increasing the savory nature of this dish. It's also a great way to prepare this meal ahead of time and enjoy your guests while it cooks.

You’ll do this after step four. Just note where the liquid level is. I do this by putting a wooden spoon handle in to measure. Make sure to add chicken broth up to this level before moving on to step five so your pasta can cook properly.

FAQ

I don't have a cast iron Dutch oven. What do I use?

Use whatever pot you would use for a big batch of chili. Just be extra careful that it doesn't stick to the bottom.

What kind of pasta should I use?

This Bolognese sauce is thick and hearty so you'll want a heavy noodle that can handle the weight. In order to keep it healthy and in alignment with the Mediterranean pattern of eating you'll use a whole grain noodle.

My favorite is this Organic Ancient Grain Whole Wheat Paccheri which you can also find at Whole Foods. It's more expensive so I tend to reserve it for special occasions. A less expensive and tasty every day alternative is this whole wheat penne from Kroger.

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Pairing

These are my favorite dishes to serve with [this recipe]:

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