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Recipes / Homemade Spaghetti Sauce with Tofu Crumbles

RECIPE

Homemade Spaghetti Sauce with Tofu Crumbles

Large-batch tomato sauce with browned seasoned tofu.

Sauces, gravies & dressings

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INGREDIENTS

Complete recipe

Sauce

  • 2 tbsp olive oil (optional)
  • 1 large onion, diced
  • 6–8 cloves garlic, minced
  • 2 (28 oz) cans crushed tomatoes
  • 2 (15 oz) cans tomato sauce
  • 1 (6 oz) can tomato paste
  • 1–2 cups water (or as needed)
  • 2 tsp salt (adjust to taste)
  • 2 tsp black pepper
  • 2 tbsp Italian seasoning
  • 2 tsp oregano
  • 2 tsp basil
  • 1 tsp thyme (optional)
  • 1 tsp fennel seed, lightly crushed (optional, but gives an Italian sausage flavor)
  • 1–2 tsp sugar or maple syrup (optional, if tomatoes are acidic)
  • 2 tbsp nutritional yeast (optional, for extra savory flavor)

Tofu Crumbles

  • 2 blocks extra-firm tofu, pressed and crumbled
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • ½ tsp smoked paprika
  • Black pepper

METHOD

Make it

  1. 1

    Sauté the onion until translucent.

  2. 2

    Add the garlic and cook for about 30 seconds.

  3. 3

    Stir in the tomato paste and cook 1–2 minutes.

  4. 4

    Add the crushed tomatoes, tomato sauce, water, and seasonings.

  5. 5

    Simmer uncovered for 30–60 minutes, stirring occasionally.

  6. 6

    Stir in the browned tofu crumbles during the last 15–20 minutes.

  7. 7

    Taste and adjust salt, herbs, or sweetness.

Cooking notes

  • Brown the pressed, crumbled tofu in a skillet until browned and a little crisp, then add to the sauce. The source lists tofu seasonings but does not explicitly state when to mix them in.
  • Optional: finish with 1–2 tablespoons vegan butter.
  • The source proposes a batch for 8–9 people with leftovers but gives no exact finished yield.

Serving suggestions

  • Spaghetti or rotini with fresh rustic bread and salad.
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