Vegetarian Spaghetti with Tofu Bolognese and Lentil Ragù

Name: Vegetarian Spaghetti with Tofu Bolognese and Lentil Ragù
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 8 oz whole-wheat spaghetti; 14 oz firm tofu, crumbled; 1 cup cooked green or brown lentils; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 carrot, finely grated; 1 celery stalk, finely chopped; 1 can (14 oz) crushed tomatoes; 2 tbsp tomato paste; 2 tbsp olive oil; 1/4 cup dry white wine (or extra sauce); 1 tsp dried oregano; 1 tsp dried basil; 1 tsp soy sauce or tamari; Salt and black pepper to taste; Fresh basil leaves for garnish

A hearty vegetarian pasta that blends tofu bolognese with a lentil ragù for depth. This Italian-style dish uses tomato, herbs, and a touch of soy to mimic richness, perfect for a satisfying weeknight dinner.

Total time

55 min

Prep

15 min

Cook

40 min

Serves

1 rating

5.0 / 5

dinnervegetarianpastameatlessbalanced

Chef’s Pro Tips

Mash a portion of tofu slightly for a meatier texture.
Finish with a splash of olive oil for shine and depth.

Serving Suggestions

Serve with a simple green salad and garlic bread for a complete meal.

Storage Instructions

Cool completely, store in an airtight container for up to 3 days. Reheat gently with a splash of water to loosen sauce.

Nutrition

Estimated, per serving

calories: 520kcal
protein: 23g
carbs: 72g
fat: 14g
fiber: 12g

Community Ratings & Comments

5.0

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