Tofu ragù, the sauce that doesn't require meat (and soy makes it rich)
Ragù is one of those sauces that tastes like home, like Sundays, like pots simmering for hours. But the traditional version, with ground meat, isn't the only option.
- 400g of natural tofu (well pressed)
- 700 ml of tomato puree
- 1 small onion
- 1 carrot
- 1 stalk of celery
- 2 cloves of garlic
- 3 tablespoons of extra virgin olive oil
- 2 tablespoons soy sauce (tamari)
- 1 tablespoon tomato paste
- 1 teaspoon nutritional yeast flakes (optional)
- 1 sprig of rosemary
- Fresh basil to taste
- Salt and black pepper to taste
- The preparation process
- The secret to this ragù is the preparation of the tofu. Start by pressing it: wrap it in a clean cloth and place it under a weight for at least 30 minutes to remove excess water. Once ready, crumble it with your hands or a fork until it has a consistency similar to ground meat.
- In a large skillet, heat the oil and sauté the finely chopped onion, carrot, and celery. Once the vegetables are soft, add the crushed garlic and rosemary. Add the crumbled tofu and sauté over medium-high heat for 5-6 minutes, until lightly golden. Deglaze with the soy sauce, which adds umami and color. Add the tomato paste and stir. Pour in the tomato puree, season with salt and pepper, and simmer over low heat for 20-25 minutes, stirring occasionally. At the end of cooking, add the nutritional yeast for a richer flavor and the fresh basil. Serve hot, with your favorite pasta. The result is a flavorful, full-bodied ragù that rivals the meat version. Because cooking, after all, is a matter of balance. And balance, when applied, is savored down to the last bite.
Tofu ragù is a surprising discovery for its texture and flavor: tofu, with its porous structure, absorbs the flavors of the soffritto and tomato, and once crumbled and browned, it closely resembles the texture of minced meat.
Soybeans, from which tofu is derived, are rich in proteins that, when heated, bind with the flavors and fats, creating a flavorful and satisfying mixture. The result is a light, digestible ragù suitable for everyone, every bit as good as the traditional version. And, like all things made methodically, it wins you over at first bite.
Meatless Ragù with Tofu: The Recipe
Tofu ragù pairs well with any type of pasta, especially short, ridged pasta like rigatoni, penne, or fusilli, which hold the sauce. It's also perfect for polenta, gnocchi, or as a filling for lasagna. The ideal wine is a light red, like a Sangiovese or Pinot Noir, but a glass of vegan red wine is also an excellent choice. Choosing the right tofu is important: natural, well-pressed tofu is best, as it absorbs the flavors without crumbling too much. Here's what you'll need for 4 people:
