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?”