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Tofu Bolognese

Tofu Bolognese
Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 6 people
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Difficulty level: 2 out of 4

12 Ingredients

Number of servings
6
  • 450grams Macro perfectly firm tofu
  • 1/4 cup extra virgin olive oil
  • 1 brown onion, finely diced
  • 3 cloves garlic, crushed
  • 1tablespoons ground paprika
  • 1/4 cup nutritional yeast
  • 1/4 cup soy sauce
  • 1/4 cup balsamic glaze
  • 250grams cherry tomatoes
  • 800grams crushed canned tomatoes
  • 400grams dried spaghetti
  • 1 bunch basil, leaves picked

Nutrition per serving

2250 Kilojoules or 540 Calories
26% of daily energy intake*
Protein
25.0grams
Fat
16.6grams
Carbs
66.5grams
Sugars
15.5grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Cooked in a rich, flavourful tomato sauce, this vegetarian spaghetti bolognese with crumbled tofu makes a perfect budget-friendly dinner.

Method

Step 1 of 4

Press tofu between sheets of paper towel or a clean tea towel to remove excess moisture. Crumble tofu in a medium bowl until it achieves a mince-like consistency.

Step 2 of 4

Heat oil in a large frying pan over low heat. Add onion, garlic, paprika and 2 tbs yeast and cook for 5 minutes. Stir in soy and glaze, then add tofu and stir well to coat. Cook for a further 5 minutes or until tofu is lightly browned.

Step 3 of 4

Add cherry tomatoes and canned tomatoes and bring to a simmer. Simmer for 15 minutes or until cherry tomatoes have collapsed slightly and sauce has thickened.

Step 4 of 4

Meanwhile, bring a large saucepan of water to the boil. Add pasta and cook for 8 minutes or until tender. Drain pasta and transfer to pan, stirring to combine. Season with freshly ground black pepper. Serve pasta with basil and remaining yeast.

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