Vegetarian Spaghetti with Tofu Bolognese and Lentil Ragù
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.
- Prep Time: 15 min
- Cook Time: 40 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 4 oz whole-wheat spaghetti
- 7 oz firm tofu, crumbled
- ½ cup cooked green or brown lentils
- ½ medium onion, finely chopped
- 1 cloves garlic, minced
- ½ carrot, finely grated
- ½ celery stalk, finely chopped
- ½ can (14 oz) crushed tomatoes
- 1 tbsp tomato paste
- 1 tbsp olive oil
- ½ 1/4 cup dry white wine (or extra sauce)
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp soy sauce or tamari
- ½ Salt and black pepper to taste
- ½ Fresh basil leaves for garnish
Instructions
- Cook spaghetti in salted water until al dente, drain and set aside with a little pasta water.
- In a large skillet, sauté onion, carrot, celery in olive oil 5 min until soft; add garlic 1 min more.
- Add crumbled tofu; cook 5-7 min until lightly golden, stirring often.
- Stir in tomato paste, crushed tomatoes, wine, oregano, basil, and soy sauce; simmer 15-20 min.
- Fold in lentils; season with salt and pepper; simmer 5 min to meld flavors.
- Toss the cooked spaghetti with the sauce, thinning with pasta water if needed; garnish with basil.
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.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 23 |
| carbs | 72 |
| fat | 14 |
| fiber | 12 |
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