Main Dishesdeliciouslyella
High Protein Tofu Bolognese
This is the perfect batch cooking recipe. Easy to make, packed with nutrition and very versatile. It’s great with pasta, quinoa, jacket potatoes or rice; and it’s equally popular with adults and kids alike.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●casserole dish
- ●pan
📝 Preparation Steps
1
Warm the olive oil in a large saucepan or casserole dish set over medium–low heat. Add the onion, carrot, celery, garlic and a pinch of salt; cook for 20–⏱️ 25 minutes until soft and translucent.
olive oil2 tablespoonslarge onion1
2
Stir in the dried herbs, tomato purée, bay leaves, lentils, cannellini beans and chopped tomatoes. Pat the tofu dry with kitchen paper and crumble into the pan in very small pieces. Bring to the boil, then reduce the heat and simmer with the lid off for 35–⏱️ 40 minutes, until most of the liquid has reduced and the mixture has thickened.
tomato purée2 tablespoonsbay leaves2
3
Add the maple syrup and tamari and season to taste. Remove from the heat and gently mash with a potato masher or fork to break down the vegetables a little and thicken the sauce — it should be thick but not completely smooth.
maple syrup1 tablespoontamari1 teaspoon
4
Return the pan to a low heat, stir in the spinach and ½ of the basil. Once the spinach has wilted, taste to check the seasoning and adjust as needed.
spinach1 bag
5
Serve the bolognese with some cooked pasta — I love it with pappardelle — and the remaining basil scattered over the top.
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