Tofu Bolognese with Whole Wheat Spaghetti

Serves 4-6 people
Cooking time: about 40 minutes
Vegan (meat and dairy-free)

  • 1 package (14 oz.) firm tofu, drained and cubed
  • 28 ounce can of tomatoes, pureed
  • 1 medium onion, chopped
  • 1 carrot, peeled and chopped
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, chopped
  • 1 bay leaf 
  • salt & freshly ground pepper
  • 1 tablespoon Italian parley, chopped
  • pinch of chili flakes (optional)
  • parmesan reggiano cheese, for grating (optional)
  • 1 package (1 lb) whole wheat spaghetti, cooked and drained

  1. Heat the olive oil in a large, heavy-bottomed pan over medium heat.  
  2. Add the onion and carrots and saute until starting to soften, about 5 minutes.  
  3. Then, add the garlic and chili flakes (optional) and saute for another minute. 
  4. Finally, add the tomatoes, bay leaf, and tofu. Partially cover the pot and allow the sauce to simmer for about 35-40 minutes.  
  5. Season to taste with salt and freshly ground pepper. 
  6. To serve, place the pasta in a bowl and top with a generous portion of the  sauce. Finish with chopped parsley, freshly ground pepper, and a little grated parmesan reggiano cheese if desired. Enjoy!

Source for Ingredients
  • onions, carrots, garlic, and bay leaf from West Hollywood Farmers Market
  • organic firm tofu, organic canned tomatoes, organic whole wheat spaghetti, parmesan reggiano cheese, and extra virgin olive oil from Trader Joe's
  • organic chili flakes from Whole Foods