Tofu Bolognese

This Tofu Bolognese recipe is to die for. Quick, easy, healthy, vegetarian, vegan, gluten-free, hearty, and lick the bowl scrumptious. Just like traditional bolognese but better!Inspired by The Sexy Vegan Cookbook

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 180C. Line with parchment paper or lightly grease a large baking sheet.

Step 2

Mix the nutritional yeast, soy sauce, olive oil chili powder, garlic powder, and liquid smoke together in a large bowl. It will make a brown paste-like texture.

Step 3

Crumble the block of tofu with your fingers into the bowl along with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated.

Step 4

Spread the tofu crumbles evenly over the pan. Bake for 35 to 45 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture.

Step 5

Start cooking the pasta or spaghetti according to packet instructions

Step 6

Meanwhile, put a pan over medium heat and add 1 tablespoon of olive oil.

Step 7

Once hot, add the crushed garlic cloves for 1 minute.

Step 8

Add chopped tomatoes, vegetable stock cube, tomato purée and maple syrup. Bring to the boil. Simmer for 5 minutes.

Step 9

Stir the tofu into the sauce, and heat through. If you find the sauce is too thick, stir in a bit of water until desired consistency is reached.

Step 10

Mix in a few torn up basil leaves and serve with the pasta.

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