Tofu Bolognese

Tofu Bolognaise 
(recipe By Daniel Acevedo)

1 parsnip
1 carrot
1 onion 
3 celery sticks
1/2 fennel bulb
250g tofu
4 cloves garlic
1Tbsp dry oregano
2 bay leaf
1 tsp fennell seeds
1 tsp cinnamon
3 tsp smoked paprika
300ml red wine
1 cup water
3 tins chopped tomatoes (1200g)

Crumble the tofu onto a baking tray, lightly oil and season with salt, pepper and oregano, bake this in the oven at 180c until it starts to brown slightly (approx 15-20 min).  You don't have to bake the tofu you cad add it fresh to the sauce, I prefer baking as it gives the tofu a better texture.

Dice onion, celery, fennel, parsnip and carrot into small cubes and thinly slice or crush your garlic.
In a med sized pot, Lightly fry you garlic and onions for a few minutes, then add the rest of the vegetables and cook for a further 5 min.  Add your herbs, cooking for a further 4-5 min, this helps release the flavor of the herbs.
Add the red wine, letting this simmer for a good 10 min before adding your tomatoes, water and fresh or cooked tofu, simmer this on a low heat for a good 20-30 min.
serve with you favorite pasta and cheese for the non vegans out there.


  1. great interpretation of that essential meaty dish :) yummy

  2. Hallo! I'm Laura from Italy. Look at my blog, there is a post for you! Ciao!!!

  3. Fab recipe! Food writer Charlotte Morgan here by the way - I picked your blog as my blog of the month for BBC olive magazine. Check it out on page 112 in the May 2011 edition!

  4. Looks soooo good! This is by far my favourite blog, and I look forward to new recipies :)

  5. Brilliant! I make a veggie spag bol using TVP, but I looooath using TVP cuz it's processed. :( So, thanks for inspiring me with this alternative. Looks scrumptious.