Description
This Vegetarian Pasta Bolognese Is the Healthy Comfort Food We’re Craving Now
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1/2 package extra-firm tofu
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 large carrots, chopped
- 2 celery ribs, chopped
- 2 cups chopped mushrooms (button or cremini)
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 1 teaspoon Italian seasoning
- 1 28–ounce can fire-roasted crushed tomatoes
- 1 teaspoon sugar
- 1 tablespoon butter
- 1 pound whole wheat spaghetti (or pasta / zoodles of your choice)
- for topping: lots of freshly grated parmesan, basil leaves, salt and pepper
Instructions
- Drain the tofu between paper towels for 10 minutes, squeezing out as much excess water as possible. Crumble into small pieces and set aside.
- In a large dutch oven, warm the olive oil over medium-high heat, then add onion, garlic, carrots, celery, mushrooms, crumbled tofu, salt, pepper, and Italian seasoning. Stir everything together, and cook until vegetables are softened and tofu is turning golden/brown, about 20 minutes. (The mixture will start out looking way too wet, and by this point it should have mostly dried out and developed some caramelization, and tofu should be crumbly, not mushy.)
- Add tomatoes and sugar, then let simmer over medium-low heat, partially covered, for 45 minutes. Stir in butter.
- Cook pasta according to package directions, divide among bowls, then top with bolognese, parmesan, and basil. Season with salt and pepper, and eat!