This walnut tofu meat spaghetti is my top requested recipe. My non vegan friends ask for it when the come over. The spaghetti bolognese was a definite game changer around here because it’s that good. Like omg, holy hell good.
Servings: people
Ingredients
Walnut Tofu Meat
- 1 1/2 cup walnuts
- 1 package extra firm tofu
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp cayenne
- 1/2 tsp smoked paprika
- 1 tbsp nutritional yeast
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 2 tbsp tamari
- 2 tbsp tomato paste
Homemade Tomato Sauce
- 1 can San Marzano tomatoes
- 1/2 yellow onion diced
- 2 gloves garlic
- pinch cayenne optional
- 2 tbsp tomato paste
- salt and pepper to taste
Instructions
Walnut Tofu Meat
- Crumble walnuts in food processor until pea sized.
- Mash tofu with fork (or hands!) until pea sized.
- Whisk wet and dry ingredients together and combine with walnut and tofu mix.
- Spread on baking sheet and bake at 350 for 35 min. Stirring at half way to ensure even baking.
Homemade Tomato Sauce
- Sauté onions, add garlic. Add tomato paste and cook 1 min.
- Add tomatoes, cayenne and cook on simmer for approx 30 minutes.
Completing the Spaghetti Bolognese
- Cook pasta, heat pan with 1tbsp of olive oil, add walnut meat just to heat through, add 1-2c of tomato sauce (more if you like really saucy-less if you like more meaty) to create the bolognese.
- I added in fresh basil, baby spinach and black olives for punch but certainly can be omitted.
- Buon Appetito!
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10 thoughts on “Spaghetti Bolognese with Walnut Tofu Meat”
The Walnut-Tofu meat is incredible!!
Thanks Lora! Happy to hear 🙂
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This was excellent! I used a good pre-made tomato sauce though because there was no time but the walnut tofu meat was perfect. I’m sure that meat-eaters, those who still remain, would not know the difference. Great texture and much easier than other recipes I’ve used that required more ingredients. If you don’t have tamari just use soy sauce. Thanks!!!
Thanks for your kind feedback Christine!! I agree completely that the walnut tofu meat is fairly easy to make and hard to separate from actual “meat”.
Forgot to rate it, but it is a 5+
Appreciate it! Next time you could also simply click the recipe rating instead of creating a new comment 🙂
Wow. Tweeked the recipe a little bit. Used fresh tomatoes and omitted the fresh garlic and onions as for me it overpowers dishes. Everything else I followed to the letter. Made it four times so far and wow one of the best vegan recipes out there. I gave heavy meat eaters this dish and they were stunned how hearty and beefy and great this dish is.
The walnuts were still crunchy for me. Are they supposed to be like that or didn’t I bake them for long enough in the oven?
If that happens again, can I just boil it all afterwards without ruining it?
Also, could u add the exact g/ml for tofu and tomatoes (hard for a european to know how
how many g the tofu is and how many ml of tomatoes a san marino can contains in the US, hehe.
Gotta say that it was the best vegan bolognese that I’ve tasted that doesn’t have any processed mince
Try soaking the walnuts in water for 30 minutes
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