Vegan Tofu Bolognese with Tri-Color Noodles
Posted by Valerie Gould
Olive Oil, Tri-Color Noodles, Dried Basil, Cloves Of Garlic, Dried Oregano, Crushed Tomatoes, Extra Firm Tofu, Salt And Pepper, Tomato Paste, Onion
Made From All-Natural Ingredients with No Artificial Sweeteners
Vegan Tofu Bolognese with Tri-Color Noodles Recipe
This vegan tofu bolognese recipe is a tasty and nutritious take on a classic pasta dish. The tofu adds protein, and the tri-color noodles make for a colorful and appealing presentation. This recipe is ideal for a weeknight dinner or a relaxing night in.
Ingredients
- 1 tablespoon of olive oil
- 1 package tri-color noodles
- 1 teaspoon dried basil
- 3 cloves of garlic, minced
- 1 teaspoon dried oregano
- 1 can crushed tomatoes
- 1 block of extra firm tofu, drained and crumbled
- Season with salt and pepper to taste
- tomato paste, 2 tbsp
- 1 onion, chopped
Time Needed
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Instructions
- Cook tri-color noodles as directed on the package.
- Warm the olive oil in a large skillet over medium heat.
- Sauté the chopped onion and minced garlic until softened.
- Cook until the crumbled tofu is lightly browned in the skillet.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper to taste.
- Simmer the sauce for 10-15 minutes, or until it thickens.
- Toss the cooked tri-color noodles with the tofu bolognese sauce.
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