Spaghetti With Mushroom-Tofu Bolognese
plus Parmesan & Parsley
- Soy
- Wheat
- Milk
A hearty vegetarian twist on a classic! This weeknight winner features grated tofu, carrots, and sliced mushrooms simmered in a rich, buttery tomato sauce. Topped with grated Parmesan and fresh parsley, it's a comforting, flavor-packed dish that’s perfect for pasta night—satisfying, savory, and meat-free!
Ingredients
1 unit
Tofu
(Contains: Soy)
1 unit
Onion
6 ounce
Spaghetti
(Contains: Wheat)
1 teaspoon
Garlic Powder
1 tablespoon
Italian Seasoning
1 unit
Crushed Tomatoes
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 unit
Mushroom Stock Concentrate
¼ ounce
Parsley
6 ounce
Carrots
4 ounce
Button Mushrooms
Not included in your delivery
Salt
Pepper
Olive Oil
Butter
(Contains: Milk)
Sugar
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Open and drain tofu; pat dry with paper towels. Grate on the largest holes of a box grater. (TIP: Cut tofu into halves for easier handling.) Trim, peel, and grate carrots on the largest holes of a box grater. Halve, peel, and dice onion into 1⁄4-inch pieces. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Pick parsley leaves from stems; finely chop leaves.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄2 cup pasta cooking water (3⁄4 cup for 4 servings), then drain.
• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add tofu and cook, breaking up into pieces, until browned and crispy, 3-4 minutes (if pan seems dry, add another drizzle of olive oil). TIP: Tofu may stick together—keep stirring and breaking up until crispy. • Turn off heat; transfer to a plate. Wipe out pan.
• Heat another drizzle of olive oil in same pan over medium-high heat. Add carrots, onion, mushrooms, salt, and pepper. Cook, stirring frequently, until softened, 3-4 minutes. TIP: If veggies begin to brown too quickly, add another drizzle of olive oil. • Turn off heat; stir in garlic powder and Italian Seasoning. Add crushed tomatoes, stock concentrates, garlic herb butter, 1⁄4 cup reserved pasta cooking water (1⁄2 cup for 4 servings), and a pinch of sugar. Stir to combine. • Return pan to medium-high heat and simmer until sauce has slightly thickened, 3-4 minutes more.
• Add tofu, drained spaghetti, half the Parmesan, and 1 TBSP plain butter (2 TBSP for 4 servings) to pan with sauce; toss to coat. (For 4, carefully transfer everything to empty pasta pot if your pan is too small.) TIP: If needed, stir in more reserved pasta cooking water a splash at a time until everything is thoroughly coated. • Turn off heat; taste and season with salt and pepper.
• Divide spaghetti between shallow bowls; top with parsley and remaining Parmesan. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish, finding it surprisingly tasty. Some felt it needed more seasoning; adding garlic or tomato paste boosted flavor 🍅.
- Ease of prep: Shredding tofu was easy for most, though a few found it time-consuming. Some suggested this as a weekend meal due to prep time.
- Suggestions: Consider using pasta shapes that hold sauce better, like shells or orecchiette. Try adding red chili flakes or vegetarian "bacon" bits for depth.
- Leftovers: The dish keeps well and some found it even better the next day. It makes a generous amount, perfect for multiple meals.
- Texture: The grated tofu mimicked ground meat well for many, though some found its texture distracting in the sauce.
Reviews from our home cooks
I liked this a lot! I didn't use the tofu in this though (I'm saving it for another recipe), but I liked it just as a mushroom and carrot "bolognese"... (I used 8 oz of mushrooms though.) The sauce was very good... anything with the garlic herb butter always seems to be excellent!
Don't know how or why, but this tasted the the spaghetti my folks made when I was a child. They basically made a ground beef Bolognese that was slopped on top of spaghetti noodles. That's how I ended up serving this and it was a surprising blast from the past. Loved it.
Really enjoyed this meal! Never really cooked with tofu before but it was easy and delicious!
I am not a big tofu fan but thought I'd give it a go. Wow! Shockingly great, and made so much! I'm a big fan now.
Leaving how to make "Bolognese" with the shredded tofu has now become something we do at home!
I don't eat any meat, and sometimes veggie meals don't have enough substance in them to be nutritious but this meal was full of it! Loved it.
Very good, but a Sunday dinner for sure with how long prep took. Highly recommend.
Tasty and plenty to eat, I liked the tofu in the spaghetti. But it could have used more tomato flavor, add a packet of tomato paste.
The tofu needs some sort of seasoning while it cooks. It ends up making the whole dish a little bland otherwise.
The flavor was excellent but one dimensional, I think some vegetarian "bacon" bits rather than tofu or linguine pasta instead of spaghetti would give it more depth.
