Go Back
Quick Tofu and Lentils Bolognese bowl with shell pasta close up

Quick Tofu and Lentils Bolognese

Diana Kostrov
This tofu and lentils bolognese is a hearty blend of plant protein and Italian-ish flavors. It’s gut-friendly and easy to prep, perfect for busy evenings or a gentle comfort meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine comfort food, fusion, Italian
Servings 4 servings

Equipment

  • Pan
  • Pot
  • Strainer

Ingredients
 

  • 200 g firm tofu (crumbled)
  • 100 g champignon mushrooms (small cubes)
  • 1 can (310g) cooked brown lentils ((washed and drained))
  • 1/4 cup crushed walnuts (optional)
Spices:
  • 2 tsp salt
  • 1/2 tsp paprika
  • 1 tsp oregano
  • 2 tbsp nutritional yeast
Sauces:
  • 1.5 cup passata
  • 1/2 cup water
  • 2 tbsp red wine or balsamic vinegar
  • 2 tbsp tomato paste
Others:
  • Thyme leaves (or basil, oregano)
  • 250 g pasta of choice
  • 1/2 cup reserved pasta water (or warm water)

Instructions
 

  • Sauté mushrooms – In a wide pan over medium-high heat, add olive oil and once hot, toss in the mushrooms. Stir-fry until golden.
  • Add tofu – Crumble in the tofu and cook for about 7 minutes until golden and slightly crispy.
  • Mix in lentils and spices – Add lentils, salt, paprika, oregano, and nutritional yeast. Stir until combined.
  • Build the sauce base – Add 1 cup of the passata, 1/2 cup water, 1 tbsp vinegar, tomato paste, and thyme. Stir well.
  • Simmer sauce – Let it bubble on medium heat for about 8 minutes, stirring occasionally. Reduce heat if it gets too aggressive.
  • Cook the pasta – Meanwhile, boil your pasta as per the instructions. Save 1/2 cup of the pasta water before draining.
  • Finish the sauce – Add the remaining 1/2 cup passata and 1 tbsp vinegar to the pan. Stir for 1 minute.
  • Combine pasta – Toss in the cooked pasta and reserved water. Mix until everything’s well-coated.
  • Taste and serve – Adjust seasoning and serve topped with nutritional yeast or vegan parmesan.

Notes

  1. You can store the sauce separately and cook pasta fresh each time for best texture.
  2. For IBS: rinse canned lentils thoroughly and skip walnuts if they feel too heavy.
  3. Leftovers taste even better the next day—hello meal prep hero.
  4. To make it gluten-free: use certified gluten-free pasta such as rice, quinoa, or lentil-based varieties. Double-check all packaged ingredients like tomato paste or vinegar to ensure they’re gluten-free too.