Veggie-Tofu Bolognese

Apr 12, 2011 by admin

Veggie-Tofu Bolognese
I know that this sounds like a weird, vegetarian meal to most carnivores, but the combination of browning the onions, meaty crimini mushrooms, and the depth of flavor in the two tomato products give a nice meaty flavor to the sauce.  The pureed tofu simulates the creaminess of heavy cream without the lactose (for those of us who are lactose intolerant), adds protein, and cuts fat.
2 medium onions, minced
1/4 cup olive oil
4 cups crimini mushrooms, finely chopped
4 cloves garlic, minced
3 Tbsp tomato paste
2 carrots, grated
2 celery stalks, minced
1 – 28oz. can tomato puree
2 cups red wine
2 Tbsp each dry parsley, basil, and oregano
Salt and Pepper to taste
1 – 12oz. package silken tofu, pureed smooth
Fresh parsley, chopped for garnish


  1. Sauté the onions in the olive oil on medium low heat until translucent and starting to brown.  Add the mushrooms and cook until softened turning brown, as well.  Add garlic and tomato paste and cook for about 2 minutes. Add carrots and celery and cook for another couple minutes.
  2. Add the tomato puree, red wine, herbs and the salt and pepper.  Bring to a simmer and cook for 45 minutes.
  3. Stir in pureed tofu for creaminess, garnish and serve over pasta (whole wheat for healthiness).


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