Monday, June 28, 2021

Pasta Bolognese #WFPB style

Pasta Bolognese has some nostalgic value for me. When I was in highschool, if I wanted to take my girlfriend out to dinner, it was spaghetti bolognese at a Rotterdam institution, a student café/restaurant, De Pijp (the Pipe). A small restaurant on a side street, that was for students, and you always needed to be introduced by one of the members, the general public was not welcome.

So when Dr. Anna Borek (@ScepticalDoctor on Twitter), posted this recipe, I had to make it... and of course you can vary this endlessly, but the core concepts are simple and powerful.

The recipe has been tested by a neighbor and myself, as well as by Fr. David at St. Helena's and Rosemarie Ortiz, the church secretary. Everybody liked it!

Tofu Bolognese Sauce

from Anna Borek, The Sceptical Doctor


2 blocks of firm tofu
1 cup of cut-up celery stalks
1 cup of cut-up red onions
1/2 cup of water
3 cloves of garlic (or more, depending on your religion)
1 cup of cut-up carrots
2 cups of sliced mushrooms
a pinch of salt (or, alternatively use water with 1 tsp yondu)
2x 15 Oz or 1 25 Oz can of tomatoes
2 heaped tbsp of tomato paste.
1 cup of wine
2.5 cups of cooked red lentils (1 cup dry)
1 bunch chopped spinach
3 tbsp of Italian seasoning
1 cup of water
vegan parmesan to taste


  • cut up the tofu into small cubes, and bake until evenly browned.
  • Precook the lentils - 3 mins of high pressure in the Instant Pot will do.
  • stir fry the celery and red onions in water in the sauce pan
  • add the garlic, diced carrots and cut-up mushrooms and lest it simmer for 10 minutes
  • add tomatoes, tomato paste and wine, as well as lentils, spinach and italian seasoning, as well as the baked tofu
  • simmer for 1-2 hours

for good measure, I am adding a recipe for vegan parmesan. 

Vegan Parmesan


1 cup raw cashews
1/2 cup nutritional yeast
1 tsp sea salt
1/2 tsp garlic powder


In the blender until it is a fine powder.


I happily made the sauce with 1 bloc  of Tofu and 4 cups of mushrooms  (I used Baby Bella), because that is what I had around. I also threw in towards the end a box of grape tomatoes, careful not to cook them to the point of bursting. They enhance the fresh tomato taste.

1 comment:

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