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a hand with a fork picking up spaghetti with vegan bolognese out of a white bowl

Vegan Bolognese

This vegan bolognese with tofu makes such a great weeknight dinner for the whole family. It's super delicious, packed with flavor and protein, and really easy to make. It comes together in only 30 minutes! 
Course Main Course
Cuisine American, Italian
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Calories 196kcal
Author Sina


  • 14 oz firm tofu
  • 1 onion, finely chopped
  • 3 cloves of garlic
  • 3 tablespoons tomato paste
  • 1/4 cup red wine
  • 2 carrots, finely diced
  • 2 stalks of celery, finely diced
  • 3 cups tomato puree in a jar
  • 3/4 cup vegetable broth
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons dried basil
  • 1/2 teaspoon soy sauce
  • salt, to taste
  • black pepper, to taste
  • red pepper flakes, to taste (optional)


  • Crumble the tofu with your hands. In a large pan, heat some olive oil and add the crumbled tofu. Cook on high heat for 5 minutes until crispy and golden. 
  • In the meantime, finely dice the onion, the celery, and the carrots. 
  • Add the onion to the tofu and cook on high heat for 3 minutes until translucent. Then add the garlic and cook for another minute. 
  • Now add the tomato paste and stir well so everything is covered in tomato paste. Cook for 2 minutes. 
  • Deglaze with red wine and cook for another minute. Then add the celery and the carrots and cook for 5 minutes. 
  • Add the pureed tomatoes, the vegetable broth, the basil, the oregano, and season the sauce with salt and pepper. Turn down the heat to medium-high and let it simmer for 10-15 minutes. Serve it over freshly-cooked pasta, and sprinkle it with roughly chopped basil leaves and vegan Parmesan. Enjoy! 


  • If you're cooking for young kids, leave out the red wine. No need to replace it with anything else. Just continue with the recipe without adding the red wine. 
  • For a gluten-free version, replace the soy sauce with tamari and use brown rice spaghetti instead of regular spaghetti. 
  • For a little bit of extra heat, add 1/2 teaspoon of red pepper flakes to your sauce. 
  • Properly stored in an airtight container in the fridge, this sauce will last for up to 5 days.
  • This recipe freezes really well. Allow it to cool down completely completely before freezing it in a freezer-safe container or freezer bag. Let it thaw on the counter and then reheat it on the stovetop. 


Calories: 196kcal | Carbohydrates: 26g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Sodium: 580mg | Potassium: 838mg | Fiber: 6g | Sugar: 13g | Vitamin A: 5777IU | Vitamin C: 24mg | Calcium: 228mg | Iron: 5mg