Gran's Best

Heirlooms & Discoveries

Tofu Crumbles for Pasta Bolognese

February 6, 2020 Gran

Meat-based pasta Bolognese is very popular in our family, especially Dan’s version. But what about our vegetarians?

I found a great way to add extra protein to pasta. It’s certainly not the same as meat, but it makes a fine substitute for those times when you want some pasta Bolognese and meat isn’t an option.

1 pound firm tofu
1 tablespoon vegetable or olive oil
1 teaspoon chili powder
Salt and pepper to taste

Preheat oven to 350°F.

Drain tofu and crumble into a bowl. Mix with 1 tablespoon oil and 1 teaspoon chili powder. Sprinkle with salt and pepper and mix again.

Spread crumbled and seasoned tofu on a baking sheet lined with parchment paper. Bake at 350°F for 40 minutes.

You may need to crumble the roasted tofu again after it cools enough to handle. Add to tomato sauce before serving over pasta. Only very suspicious people will ask, “What’s this stuff?”

Mains, Miscellaneous, Recipes, Vegan Main Dishes, Veggie Main Dishes tofu crumbles

About Gran

IMG_3002

 Gran likes to watch things grow. Grandbabies, bread dough, pepper plants, and stacks of books are a few of the things growing around here.

This is a personal blog and I don't accept any advertising. There are a few Amazon links for items I use and recommend. As an Amazon Associate I earn from qualifying purchases.

Categories

  • Big Green Egg
  • Breakfast
  • Instant Pot
  • Recipes
    • Appetizers
    • Breads
      • Muffins, Scones, Biscuits & Quick Breads
      • Sourdough Breads
      • Yeast Breads
    • Desserts
      • Brownies and Bars
      • Cakes
      • Candy
      • Cookies
      • Ice Cream
      • Pies
      • Sauces
    • Drinks
    • Mains
      • Meat Main Dishes
      • Seafood Main Dishes
      • Vegan Main Dishes
      • Veggie Main Dishes
    • Miscellaneous
    • Seafood
    • Sides
      • Rice and Grains
      • Salads
    • Soup
    • Vegetables
  • Tex-Mex

Copyright © 2023 · Daily Dish Pro on Genesis Framework · WordPress · Log in