I’ve been craving a good bolognese for a while now, so I finally made one and WOW. I swapped the meat for tofu and the result was rich, deeply flavourful, and definitely satisfied the craving, probably thanks to the hours and hours it simmered away on the stove.
In my research, I kept circling back to Marcella Hazan’s iconic bolognese, so I used her method as a guide. This version isn’t a replica—it’s plant-based, after all, and if I had to guess, she probably wouldn’t approve of the tofu—but I do think it captures the essence of the original. All the classic steps are there, just with crumbled tofu in place of ground beef!
If you’ve got the time, this one’s worth every hour of simmering. I promise.
Tofu Bolognese
makes 4-5 servings