Last week, Isabelle and I went on a 7 a.m. walk by the lake for what has become a regular tradition. It was the first chilly fall morning, and between catching up on the daily happenings and our obsession with Taylor Swift’s first outfit of the football season (important), I was debriefing her on the next recipe I was developing. Think: a bolognese pasta but made vegan with crumbled mushrooms and tofu. Of course, I was also intent on packing it with a ton of ingredients that give you that ultimate cozy but umami flavor for the most satisfaction. Her reaction? You’re really on a mission to make tofu sexy again, aren’t you?
Now look, I understand that for non-vegetarians and vegans, tofu is probably not on your regular grocery list. But I’m here to tell you that you’re missing out. Long gone are the days of boring and bland tofu recipes. We’re in the era of endless and flavorsome possibilities when it comes to tofu, plus the benefit of extra protein. And this recipe does all of that and more. I try not to play favorites when it comes to recipes I’ve developed, but this one might just be the best I’ve come up with yet. This tofu and mushroom bolognese is here to welcome fall with open arms. Let’s get cooking.
Ingredients for Vegan Mushroom Bolognese
Onion or shallot.
Mushrooms. I use both shiitake and baby bella, but use what you have on hand.
Extra-firm tofu.
Tomato paste.
Sun-dried tomatoes. Plus the oil from the jar for even more flavor.
Garlic.
Oregano.
Diced tomatoes.
Tomato sauce.
Pasta. For extra protein, you could swap a protein pasta.
Basil.
Parmesan. Optional to keep this vegan, or you can use a vegan parmesan!
How to Make Mushroom Bolognese
The goal here is to really emulate the texture of a bolognese sauce with the bits and pieces of the mushroom and tofu for a thick and textural sauce that clings to the noodles.
To do that, you’ll blitz the mushrooms in a food processor until crumbly, and then do the same with the tofu. Be careful not to over-pulse, as the mixture will develop a paste-like texture. Just a few blitzes is perfect. Then, you’ll just add the mushrooms and tofu to the pan with the onions to cook them down and caramelize a bit before adding the rest of the ingredients. The mushrooms add a really nice earthy flavor and texture, and the tofu adds a healthy dose of hidden protein that make this a truly satisfying vegan dinner recipe.
Tips for Boosting Flavor
Vegan recipes are notorious for lacking flavor. However, the key is to think about which ingredients add that extra pop of flavor.
In this recipe, you’ll develop and layer flavor with caramelized onions and tomato paste, along with umami-rich sun-dried tomatoes. They all come together for a recipe with a ton of depth and richness that would make anyone question if it was vegan. Lastly, properly salting any recipe makes a huge difference. Be sure to salt your pasta water and taste and adjust the sauce’s salt levels as you go.
Tips for Serving and Storing Leftovers
I love spaghetti or tagliatelle noodles for a sauce like this, but a shorter option like a penne with the nooks and crannies for the sauce to nestle into is also a great option. You could even use this as the sauce in a lasagna for an extra dose of protein and vegetables.
This sauce also stores very well. I’ll even make a batch early in the week and store in the fridge if I’m planning to make pasta later in the week. But you can also freeze and thaw the sauce if you make it ahead of time. Just heat on the stove and adjust the flavors as needed.
An easy weeknight sauce packed with protein and flavor.
2–3 tablespoons oil from sun-dried tomato jar (or sub olive oil)
1/2 yellow onion, diced
4-ounce box shiitake mushrooms
4-ounce box baby bella mushrooms
7ounces extra firm tofu (1/2 block)
2 tablespoons tomato paste
pinch of red pepper flakes
1 teaspoon dried oregano
2 tablespoons sun-dried tomatoes, finely chopped
2 large cloves garlic, chopped
14-ounce can diced tomatoes
15-ounce can tomato sauce
salt and pepper to taste
In a large stovetop pot, add the sun-dried tomato oil and heat to medium. Add the onion and a pinch of salt. Cook for a few minutes until the onions begin to caramelize.
In a food processor, add the mushrooms and blitz until crumbly. Add to the onions in the pot. Then, add the tofu to the food processor, and blitz until crumbly. Add to the pot as well, stirring to combine. Cook for a few minutes.
Add the tomato paste, red pepper flakes, oregano, salt and pepper, and stir to combine. Cook until the tomato paste slightly darkens in color.
Add the diced tomatoes and tomato sauce to the pot and stir to combine. Cover and cook on medium for 10-15 minutes until thick. Taste the sauce and adjust the salt as needed. I sometimes like to add a pinch of sugar to help round out the flavors as well.
To serve, prepare your pasta of choice then add drained pasta to the sauce. Coat in sauce and serve warm with parmesan and basil. Enjoy!
