What you will need for 4-5 servings:

For the minced Tofu

  • 300-400 g tofu 
  • 2 tablespoons dark soy sauce
  • 1 tablespoon canola oil

For the Bolognese

  • 2 carrots
  • 2 celery stalk
  • 1 onion
  • 1 clove of garlic
  • 3 tablespoons olive oil
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 l strained tomatoes
  • 300 ml water
  • 1 tbsp tomato paste
  • approx. 2 tsp salt
  • 1 tsp pepper
  • 500g wholemeal spaghetti


Step 1: Minced tofu

  • Wash the tofu once with cold water and then pat it dry.
  • In a bowl, simply crumble the tofu with your hands.
  • Then season the tofu with 1 tablespoon of canola oil and 2 tablespoons of dark soy sauce and mix well (tip: works great with your hands).
  • Now spread the mixture on a baking tray covered with baking paper and mash the whole thing again with a fork.
  • Put it into the oven (NOT preheated) and bake at 150 degrees for 15 minutes.
  • Take out the baking tray briefly and mash everything again with a fork and continue baking for another 10 minutes. Now set the finished soy mince aside.

Step 2: Preparations

  • Peel, wash and chop the carrot very finely (you can also use a food processor for this) and set aside in a small bowl. 
  • Wash and very finely chop the celery stalk as well and add it to the carrots.
  • Finely dice the onion and set aside and peel a clove of garlic.

Step 3: Cook it

  • In a saucepan, heat the 3 tablespoons of olive oil over high heat and then add the diced onions. When they are translucent, add the finely chopped carrot and celery and sauté briefly (max. 1 min.).
  • Then add the minced tofu and mix it all together. Then add 1 teaspoon of oregano and 1 teaspoon of thyme and stir.
  • Immediately after you can add the strained tomatoes and the 300 ml of water.
  • Squeeze the garlic clove, add 1 tablespoon of tomato paste, 2 teaspoons of salt and 1 teaspoon of pepper and bring to a boil.
  • Then turn the heat down to low and simmer for 40 minutes. Stir from time to time.
  • Serve with spaghetti.


Buon appetito!