High-Protein Tofu & Mushroom Lentil Bolognese
A hearty vegan bolognese of tofu, mushrooms and walnuts simmered in crushed tomatoes, tossed with yellow lentil spaghetti - built for meal prep.
60 min
Serves 4
Recipe from YouTube by Bit Healthier
Ingredients
- walnuts3/4 cup (90 g), chopped
- tomato paste3 tbsp
- cremini mushrooms227 g, finely chopped
- super firm tofu227 g
- soy sauce2 tsp
- crushed tomatoes1 can 28 oz (800 g)
- yellow lentil spaghettifor serving
- fresh parsleyfor serving
- saltto taste
- black pepperto taste
- olive oil2 tbsp
- yellow onion1 medium (150 g), chopped
- carrot1 medium (60 g), finely chopped
- celery2 stalks (80 g), finely chopped
- garlic4 cloves (20 g), chopped
- fennel seeds1 tsp
- dried oregano1 tsp
- red pepper flakes3/4 tsp
Method
Toast the chopped walnuts in a large pan, stirring frequently, until fragrant, about 5 minutes; season with salt and pepper and set aside.
Heat the olive oil over medium-high heat; add the onion, carrot and celery and cook until starting to caramelize, about 7 minutes.
Add the garlic, fennel seeds, oregano, red pepper flakes and tomato paste; cook 1-2 minutes until fragrant.
Stir in the mushrooms, tofu and soy sauce; cook 5 minutes, stirring frequently.
Add the toasted walnuts, crushed tomatoes and 1 cup water; simmer covered over medium-low for about 30 minutes.
Cook the lentil spaghetti until al dente; drain, reserving 1 1/2 cups pasta water.
Toss the pasta with the sauce (about 1 cup per serving), adding pasta water to make it glossy.
Divide among bowls, top with more sauce and fresh parsley.