Vegan Bolognese
by Everyday Vegan Food 
Vegan Bolognese 1

For the tofu:

  • 1 block extra firm tofu
  • 60ml (1/4 cup) vegetable stock
  •  3 tbsp tomato paste
  •  2 tbsp tamari
  •  1 tbsp oil
  •  2 tbsp nutritional yeast
  •  1 tbsp garlic powder
  •  2 heaped tsp chilli powder
  •  2 tsp onion powder
  •  ½ tsp pepper
  •  ¼ tsp salt
  •  ¼ tsp liquid smoke
  •  1 tsp cayenne pepper

Other ingredients:

  • 1 jar of marinara sauce
  •  Follow Your Heart Grated Parmesan
  • Pack of spaghetti


  1. Set your oven to 180C/350F/Gas 4
  2.  Press the tofu block for 5 minutes.
  3.  In the meantime, combine the marinade ingredients together in a large mixing bowl. Whisk to combine and set aside.
  4.  Crumble the tofu with your hands over the large bowl. Mix well to coat tofu.
  5.  Line a baking sheet with parchment paper or a silicone mat.
  6. Spread tofu mixture evenly on the baking sheet with a spatula. Bake for 25 minutes, stirring occasionally.
  7.  Start boiling water for the pasta.
  8.  Heat up the Marinara sauce on low in a medium pot on the stove.
  9. When the spaghetti is cooked, drain and set aside.
  10. When the tofu mixture is ready, add to the simmering sauce and mix well.
  11.  Serve with spaghetti and top with Follow Your Heart Parmesan.
  12.  Store the sauce in a separate container in the refrigerator for up to 7 days.


Freezer friendly.

Recipe and Images Provided by Follow Your Heart 

Leave a Comment