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.
Courtney Moses says
Delicious when you’re craving a meaty sauce without the meat! I’m not usually a huge fan of tofu dishes but you really can’t even tell the “bolognese” is made from tofu in this one.
Jorie Belisle says
This is absolutely one of our all time favorite recipes! Those tofu crumbles are mouthwatering!
Jorie Belisle says
This was supposed to be a 5 star rating! ♀️
Anh says
i have made this recipe so many times over the past few years or even just using the tofu part to add in other dishes. i do just 1/8 to 1/4 tsp chili powder and that's enough spicy for me. i use rao pasta sauce usually. sometimes I'll add in whatever green veggies i have, too. makes for a good, quick, simple go to meal.
Beth says
We make this quite frequently. We love it!
Rose Bauman says
This is excellent. I’m neither vegetarian nor vegan but working on a healthy diet.
Jess @ It Doesn't Taste Like Chicken says
We're happy you enjoyed it!
Brian says
I am a vegetarian*. The * is because I avoid meat as my source of protein but I am willing to use things like anchovy paste, fish sauce, or Worcester sauce to amp up the flavor of a dish. We all have our reasons to go down a meatless path. For me, it was 45% health and 45% wanting to be a good steward of our planet (and 10% PETA). I can rationalize my decisions because if anchovy paste, fish sauce and Worcester were the only "farming" we did in the ocean, the oceans would be fine.
That caveat aside, this might be sacrilegious to some but I added a dollop of anchovy paste and a healthy dash of Worcester to this dish. If that is within your conscience, wow, please try it. This did not taste like traditional Bolognese but my word was it hearty and delicious.
If the world treated meat like a spice (as I do) rather than a main dish, we'd be on a much better trajectory.
Kim says
This recipe is so much more than the sum of its parts. I’ll be making it again and again!
Enzarela says
Honestly no words. Just look at the stars. I'm making again.
2 plates later I am a happy lifelong reader of this blog.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha, thank you so much for the wonderful review 🙂
Alston says
Sounds delicious and easy. Can leftover sauce be frozen?
Jess @ IDTLC Support says
Yes! It freezes well!
Valerie e. says
This is my go-to recipe when I'm short on time. And it's so delicious. I followed the recipe as is and it turned out great. Thank you
Jess @ IDTLC Support says
Wonderful!
Lisa says
Our family has been focusing on eating a plant based diet, and I am always looking for great options- especially for our 3 kiddos who can sometimes be a bit picky with new things. This recipe was a HUGE hit. We paired it with GF pasta from Trader Joes and Rao sauce (Costco). We will definitely add this to our rotation! THANK YOU!
Jess @ IDTLC Support says
We are absolutely thrilled to hear it!
Tina M. says
Wish I would have made this a long time ago! I saw it was your favorite recipe and had to make it. It’s magical how these ingredients make the tofu so delicious and meaty! I love your recipes and can’t wait to continue making more of them!
Jess @ IDTLC Support says
We agree! Absolutely magic!
Shelley says
Had some tofu I needed to use. This wasn’t a planned dish so I had to substitute some items. I didn’t have any yeast so I used liquid aminos and had to sub cumin for chili powder. It turned out pretty good. Glad I can reheat. Will make again. Thanks for sharing.
Jess @ IDTLC Support says
Terrific!
Melissa says
We make this dish along with many others from your cookbook on a regular basis. There are never any left overs.
Jess @ IDTLC Support says
Wonderful! Thanks, Melissa!
@NessieJayModel says
How can I cook the tofu over the stove or in the air fryer instead of the oven?
Jennifer W. says
This is crazy good! I’ve been making it about every few days. Dare I say it’s craveable! I make a super simple sauce to go with. Basically canned tomatoes, garlic, basil, thyme. It’s delicious!
Jess @ IDTLC Support says
Delicous!
Christy White says
This is such a good recipe! We absolutely loved it. I made the sauce from scratch with tomatoes from our garden, which was a bit of work, but with bottled marinara sauce it would be so easy—especially with the tofu baked ahead of time. We had it on fettuccine. Delish!!!
Jess @ IDTLC Support says
That sounds extra special with the homemade sauce, yum!
Samantha says
I am stuck at home with a mildly symptomatic case of Covid, and wanted to make something to soothe my soul and fill my belly. This recipe is fantastic! I usually do a faux Bolognese with impossible or beyond meat, but this is even tastier and much healthier. Very quick, I had all of the ingredients in my pantry, and I will go back to this one again and again. Thanks, Sam!
Jess @ IDTLC Support says
We're happy to hear you enjoyed this recipe! Feel better soon!
Lee says
Wow! Thank You! This was delicious! The texture is that of bolognese! And the flavor is right on! Next time I may add some crushed fennel and a bit of oregano to the tofu sauce before baking.
Ten Michelin Stars!
Jess @ IDTLC Support says
Wonderful! Thanks for your review, Lee!
Deborah says
This recipe is just what I've been looking for. It's fantastic! Thank you for sharing a recipe that mimics the consistency of meat and tastes awesome! I will be using this technic with the tofu for many other recipes.
Jess @ IDTLC Support says
Thanks for sharing your review!
Lindsay says
The best vegan bolognese sauce! I’ve made this recipe on repeat for a few years now. Thank you for the great recipe!