Tofu Bolognese

Stretched for time but still want a delicious and fulfulling meal? 20 minutes is all it took me to whip this meal up. I have to say, I took myself by surprise with this recipe and it’s definitely going to be a go-to with exams approaching. It’s perfect for meat-free monday and the tofu works so well in place of mince.

Servings: 1




  • 80g spaghetti (I used spelt)
  • Spray oil
  • 50g/1 medium brown onion, diced
  • 1 clove of garlic, minced
  • 1/2 red chilli, deseeded and chopped
  • 120g tofu*
  • 150g passata/tinned chopped tomatoes
  • 1 tbsp nutritional yeast (optional)
  • 4-5 basil leaves
  • 1 tsp italian herbs

*I used defrosted tofu which has a slightly different texture. I squeezed out all the water so it was quite spongey and easy to crumble. You can use regular tofu but I highly recommend trying this method!


  1. Cook spaghetti according to packet instructions
  2. Heat some oil in a pan and lightly fry the onion, garlic and chilli. When they begin to soften, crumble in the tofu and fry for a few more minutes until the tofu begins to turn golden
  3. Pour in the passata and 2-3 tbsp of water from the spaghetti (you can just use normal tap water if you’ve already drained your spaghetti). Sprinkle over the nutritional yeast, basil leaves, and italian herbs and cook for 2 more minutes
  4. Add the spaghetti to the pan, stir well and serve!


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