Saturday Night Tofu Bolognese

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This Mediterranean Diet tofu Bolognese is cozy, hearty, and packed with flavor. Sausage tofu crumbles, creamy ricotta, and fresh basil bring the WOW!

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

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.

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.

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.

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!

Author: Anna Schraff