When people ask me what my favorite go-to recipe is, this Vegan Bolognese is always the answer! Rich, hearty, and so meaty you won’t believe it’s vegan, this protein-packed dish bursts with flavor. It’s easy to make and perfect for a cozy weeknight dinner or as a make-ahead meal.
*The photos in this recipe have recently been updated, but rest assured, it’s still the same tofu bolognese recipe that so many of you love and make on weekly rotation!
FEATURED COMMENT:
This is SUCH a fantastic recipe! If you like meaty sauce, this hits it out of the park. My teenage daughter is constantly asking me to make this. It is SO delicious and you'd never guess the "meat" is tofu! It is SO good, by far my favorite recipe and it's super easy!! Do yourself a favor and make this today! - David ⭐⭐⭐⭐⭐
This vegan Bolognese gives traditional Italian Bolognese a plant-based twist by using tofu as the ground beef substitute. If you are new to tofu or unsure how to use it, this is the recipe that will convert you!
The key to achieving that perfect meaty texture is to crumble and season the tofu. Then, bake the tofu crumbles in the oven until they become dry and chewy. Once baked, stir the tofu into the marinara sauce. The crumbles will absorb the sauce, creating a thick, chewy texture that even fooled a morning show host into thinking it was real meat! This recipe is easy to prepare and full of rich flavor, making it the best vegan Bolognese you'll ever try.
Not only is The Best Vegan Bolognese hearty and comforting, but it’s also incredibly versatile. It can be made oil-free or gluten-free, and it freezes beautifully, making it perfect for meal prepping. Whether you're feeding a family, planning for a busy week, or craving something indulgent yet healthy, this protein-packed dish is the best choice for any occasion. Trust me, one bite of this thick, meaty sauce over pasta, and you’ll be making it on repeat too!
Ingredients
- Extra-firm tofu: This is what gives the vegan Bolognese its meaty texture. Trust me, this recipe converts even tofu haters! The tofu is crumbled, seasoned, and baked to achieve that chewy, meaty bite. Be sure to use extra-firm tofu for the best results.
- Nutritional yeast: Adds a cheesy, savory flavor to the tofu crumbles. You can find it in the health food section of most grocery stores or online. You can also sprinkle a little extra as a garnish on the finished pasta for an extra flavor boost.
- Soy sauce: Provides a salty, umami flavor. For a gluten-free option, use tamari.
- Olive oil: Helps coat and brown the tofu. For an oil-free option, substitute vegetable broth.
- Chili powder, garlic powder, liquid smoke: A smoky, earthy blend of spices that gives the tofu depth and flavor. If you need a substitute for liquid smoke, replace ¼ teaspoon liquid smoke with ½ teaspoon smoked paprika. This will provide a similar smoky flavor.
- Marinara sauce: The base of the vegan Bolognese. Use a jar of store-bought marinara (just double-check it’s vegan) or your favorite homemade marinara. I recommend My Family Favorite Tomato Sauce recipe from my cookbook Fuss-Free Vegan.
- Spaghetti or pasta of choice: Any pasta works well here such as spaghetti, penne, rigatoni, or linguini. Almost all dried pasta is vegan, but be sure to double-check the ingredients. Use gluten-free pasta if needed.ck the ingredients to be sure. You could also use a gluten-free pasta if needed.
- Fresh parsley or fresh basil (optional): A fresh, herbaceous garnish for extra flavor and color.
- Vegan Parmesan cheese (optional): I love topping my spaghetti Bolognese with grated homemade vegan Parmesan. You could also try my "Parmegan" recipe for a powdered version or use store-bought vegan Parmesan.
How to Make Vegan Bolognese:
Preheat your oven: Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper or lightly grease it.
Mix the tofu seasoning: In a large mixing bowl, whisk together the nutritional yeast, soy sauce, olive oil (or vegetable broth for oil-free), chili powder, garlic powder, and liquid smoke to create a thick, brown paste mixture.
Crumble the tofu: Break the tofu into large chunks and add them to the bowl with the seasoning. Use a potato masher or fork to mash the tofu into crumbles. Stir the tofu crumbles well to coat evenly in the seasoning.
Bake the Tofu: Spread the seasoned tofu crumbles evenly over the prepared baking sheet. Bake for 30-40 minutes, stirring every 15 minutes to prevent burning and ensure even browning. The tofu will dry out and become chewy; the longer it bakes, the chewier and drier it will get. For a more tender, meaty texture, bake the tofu for closer to 30 minutes. For a chewier, meatier texture, bake for closer to 40 minutes. Remove from the oven and set aside.
Cook the Pasta: While the tofu bakes, bring a large pot of water to a boil and cook your pasta according to the package directions.
Heat the Sauce: While the pasta cooks, pour the marinara sauce into a large saucepan and bring to a simmer over medium heat. Once the tofu is baked, stir it into the sauce. If the sauce is too thick, add a splash of water to adjust the consistency. Let the sauce simmer on medium heat for about 5 minutes, allowing the tofu to absorb the flavors and the texture to become chewy and meaty. Season with salt and pepper to taste if desired.
Serve: Serve the vegan Bolognese sauce over the cooked pasta. Garnish with fresh parsley or basil, and sprinkle with vegan Parmesan if desired.
Storage/Freezing: Allow the sauce to cool completely before storing it separately from the pasta. Keep in an airtight container in the refrigerator for up to 4 days. The sauce also freezes well; freeze in an airtight container or freezer bag for up to 3 months. Reheat gently in the microwave or in a pan over medium heat until warmed through.
This vegan Bolognese recipe is...
- so meaty and delicious you won't believe it's vegan
- easy to make and freezes well
- my all-time favorite recipe 😍
What to serve with spaghetti bolognese:
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
The Best Vegan Bolognese Recipe
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Ingredients
For the meaty tofu crumbles:
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce, (gluten-free if preferred)
- 1 tablespoon olive oil, (or vegetable broth for oil-free)
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon liquid smoke
- 1 block (350 g/ 12.3 oz) extra-firm tofu, drained (no need to press it)
For the pasta:
- 3 cups marinara sauce, (700ml jar or homemade)
- 12 oz spaghetti, or pasta of choice (gluten-free if preferred)
- Chopped fresh parsley or basil leaves, (optional for garnish)
- Vegan Parmesan, homemade or store-bought (optional for garnish)
Instructions
- Preheat your oven: Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper or lightly grease it.
- Mix the tofu seasoning: In a large mixing bowl, whisk together the nutritional yeast, soy sauce, olive oil (or vegetable broth for oil-free), chili powder, garlic powder, and liquid smoke to create a thick, brown paste.
- Crumble the tofu: Break the tofu into large chunks and add them to the bowl with the seasoning. Use a potato masher or fork to mash the tofu into crumbles. Stir the tofu crumbles well to coat evenly in the seasoning.
- Bake the Tofu: Spread the seasoned tofu crumbles evenly over the prepared baking sheet. Bake for 30-40 minutes, stirring every 15 minutes to prevent burning and ensure even browning. The tofu will dry out and become chewy; the longer it bakes, the chewier and drier it will get. For a more tender, meaty texture, bake the tofu for closer to 30 minutes. For a chewier, meatier texture, bake for closer to 40 minutes. Remove from the oven and set aside.
- Cook the Pasta: While the tofu bakes, bring a large pot of water to a boil and cook your pasta according to the package directions.
- Heat the Sauce: While the pasta cooks, pour the marinara sauce into a large saucepan and bring to a simmer over medium heat. Once the tofu is baked, stir it into the sauce. If the sauce is too thick, add a splash of water to adjust the consistency. Let the sauce simmer on medium heat for about 5 minutes, allowing the tofu to absorb the flavors and the texture to become chewy and meaty. Season with salt and pepper to taste if desired.
- Serve: Serve the vegan Bolognese sauce over the cooked pasta. Garnish with fresh parsley or basil, and sprinkle with vegan Parmesan if desired.
Susan Fordham says
We love this recipe because it is so easy, so delicious and so full of protein. It has been a thrill to have access to so many recipes that incorporate tofu in such creative, and delicious ways. No longer have to worry about how to eat more protein. Many thanks Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww that's wonderful! I love creatingtofu recipes! So happy you're loving my recipes so much Susan 🙂
Julie says
I love this recipe and make it at least once a month! I've made it for non-vegetarians and they couldn't even tell that it wasn't meat. The texture is amazing and it's such an easy, quick recipe to make. I've also used this method of cooking tofu and added it to soups with delicious results.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Julie, I’m so happy you love this recipe so much! It's one of my favorites too 🙂 Thanks you for your review!
S says
I made this today and it turned out absolutely amazing! Way above expectations. Will be making it again
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you loved it S 🙂
Karen ML says
Sam this is a game changer!! We absolutely loved this sauce!! What a fantastic recipe that I’ll definitely keep in rotation. Thanks so much!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you enjoy it so much! Thank you for the lovely review 🙂
Vivienne says
One of the things I missed the most after going vegan was a good meat sauce. And all of the substitute meat crumbles were either not the right texture or had some funny ingredients or aftertaste. The tofu meat in this recipe is just perfect. And combined with the sauce and pasta is on par with my favorite meat sauce recipe that I don’t have to miss ever again. And the carnivore in the family loved it as well and did not notice a difference when I told him it was healthy tofu.
Is it possible to make the tofu meat itself and then freeze it not in the meat sauce? And if so can it just be used in a recipe or does it have to be defrosted first?
Thank you for another wonderful recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay, so happy you and your family love the recipe so much Vivienne! Yes, absolutely, you can make big batches of the tofu crumbles, bake them, allow them to cool then freeze in air-tight containers or freezer bags. When ready to use the crumbles, you can stir them directly into the marinara and heat through (no need to thaw first). Enjoy!
Megan says
One of my favorite meals growing up was spaghetti with meat sauce. This definitely checks all the boxes for a favorite childhood craving! I used to buy imitation beef crumbles, I didn't always like the texture and definitely don't like the cost. I've been making this recipe for years on a regular basis, even my picky non vegan daughter enjoys this.
Jess @ It Doesn't Taste Like Chicken says
That's so lovely to hear! We're glad that it checks all the boxes and that your daughter loves it too.
Liz says
Loved this receive, great way to create tofu mince.
We cooked the tofu in the air fryer for 20 minutes
Jess @ It Doesn't Taste Like Chicken says
Yay!
TofuAnnie says
I know you've been adding the cooking steps to your print screen for a while, but I just wanted to say, it makes printing to pdf so nice! Your bolognese is such a perfect meal. I like to double the 'meat' and freeze to make it quicker to pull together when stapped for time. Thank you!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you are loving our print options, and even happier you love this recipe! I love the idea of doubling the "meat" and freezing for later, that's a great idea!
David says
This is SUCH a fantastic recipe! If you like meaty sauce, this hits it out of the park. My teenage daughter is constantly asking me to make this. It is SO delicious and you'd never guess the "meat" is tofu! It is SO good, by far my favorite recipe and it's super easy!! Do yourself a favor and make this today!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wow! Thank you so much for this lovely comment David! I just made your comment the "featured comment" for this post 🙂
Mark says
Awesome recipe - served it as main dish with ratatouille.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you enjoyed it Mark!
Denise says
This was amazing! I'll never buy the expensive 'ground round's from the store again.
Jess @ It Doesn't Taste Like Chicken says
Yay! We're happy you enjoyed it!
Tina M. says
The only regret I have is that I didn’t make this sooner in my journey since going vegan. I couldn’t stop eating it before serving it. I made the recipe exactly as written. Again, another winning recipe from you! Thank you
as this is now on rotation for our Italian night themed meals.
Jess @ It Doesn't Taste Like Chicken says
Fantastic! We're so happy it was a big hit!
Teresa Clark says
Easy and Delicious! This was SO 'meaty' and everybody loved it! I highly recommend!
Vicky Kirby says
Beyond awesome! We just became vegan and cooking meals was no longer automatic for me. I had to plan ahead if we weren't going to eat vegan fake meat sandwiches all of the time, which we did for two weeks, plus the usual veggie Thai or Indian curries. So, this was the first recipe I made from Sam's book. We could not stop eating this! I made a full batch and the two of us ate ALL of it!. As did another reviewer, I made extra batch of baked tofu and froze for future meals, it's that good!
Trish says
just want to give a heads up when you half the Recipe, or double it... the spaghetti OUNCES change, but the GRAMS do not. they remain the same.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Fixed!
Leila says
Recipe is easy to make and requires few ingredients. Tastes amazing and can be used in a variety of ways that is not on pasta.
Kim says
So good, so quick, so easy! I make it all the time!
Miranda says
This recipe has become a staple in my house! I make the tofu in advance and then when it's spaghetti night I throw the tofu & sauce in the slow cooker to warm it up.
Delicious every time!