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.
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 the New York Times Lasagna Soup recipe last year (Food & Wine has a similar recipe) 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!
Instructions
Prepare Italian Sausage Crumbles
Sauté the onions and garlic
Add tomato paste and seasonings
Stir in marinara, EVOO, chicken broth, and tofu crumbles
Add the whole wheat pasta
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
Use whatever pot you would use for a big batch of chili. Just be extra careful that it doesn't stick to the bottom.
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.
📖 Recipe
Ingredients
- 1 pound (453 ⅗ grams) Italian Tofu Crumbles
- 1 (1) large yellow onion diced
- 4 cups (946 ⅓ milliliters) chicken broth Vegetable broth works too
- 2 tablespoons (16 ¼ grams) minced garlic this is about 6 cloves, but I use the pre-minced garlic from Costco
- ½ teaspoon (1 grams) dried oregano
- ½ teaspoon (1 grams) ground nutmeg
- 1 ½ teaspoon (9 ⅛ grams) kosher salt
- ½ teaspoon (1 grams) black pepper
- 4 tablespoons (60 milliliters) EVOO
- 3 tablespoons (48 ⅔ grams) tomato paste
- 24 ounces (680 ⅖ milliliters) marinara
- 1.5 cup (372 grams) Low Fat Ricotta
- Parmesan to grate over bowls as garnish
- 8 ounces (226 ⅘ grams) Whole Wheat Noodles
- Fresh Basil to garnish
Instructions
Step 1
- Prepare the Italian sausage tofu crumbles if needed
Step 2
- While the Italian tofu crumbles are baking, put your cast iron dutch oven on medium high heat. Saute the diced yellow onion and garlic in 1 cup of water. Cook the onions until translucent.
Step 3
- Reduce heat to medium.
- Add tomato paste, oregano, nutmeg, salt, and pepper
- Stir well and cook 3-5 minutes
Step 4
- Add marinara, evoo, 2 cups of chicken broth and tofu crumbles. Stir well. Simmer for at least 10 minutes on medium. You want to give the tofu a chance to soak up all the yummy flavors and rehydrate. After 10 minutes reduce heat to medium low.
- Step 5 (Optional)
- You can let the bolognese simmer on low as long as you want. The flavors will continue to develop and add to the richness. 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 8.
Step 6
- 20 minutes before you want to eat, add the whole wheat pasta. Gently push it under the sauce and pour 2 cups of chicken broth on top. Reduce heat to medium low and put the lid on your pot.
Step 7
- Serve the pasta in a shallow bowl. Top each bowl with 3 tablespoons of Ricotta, a quick grate of parmesan, and cut up fresh basil. Enjoy!
Sarah says
Surprisingly hearty and full of flavor! The tofu crisps up nicely and soaks in the rich tomato sauce—super satisfying. Will definitely make again!