My name is Anika. Welcome to my blog! Here I document my adventures with food, cooking and travel.

The Buddhist Chef - Tofu Bolognese

The Buddhist Chef - Tofu Bolognese

I first discovered this recipe a few months ago, and since then I have made it a number of times! It's very simple to make with little effort required but takes a bit of time to cook.

I highly recommend that you check out The Buddhist Chef's website and Facebook page for countless delicious plant-based recipes. I have edited this one slightly to make it more FODMAPs friendly and to reduce the sugar content, however, the original recipe can be found here: http://www.thebuddhistchef.com/recipe/tofu-bolognese/

I also enjoy adding some other vegetables, depending on what I am feeling like and what I have in the fridge. A personal favourite is adding a half a head of cauliflower which adds some texture and some extra flavour.


450g firm tofu

3 tablespoons olive oil

3 celery stalks sliced

2 carrots diced (peeled if you prefer)

1 teaspoon of salt

1/4 cup of soy sauce

1/8 cup brown sugar

Basil (to taste)

800ml tomatoes (fresh or canned)

Salt and pepper (to taste)



  1. Grind the tofu using either a food processor or a fork.
  2. Heat the olive oil in a large saucepan.
  3. Add celery and carrots (and any other vegetables you may desire)
  4. Cook over medium-high heat until your vegetables begin to soften.
  5. Add the tofu, soy sauce, brown sugar, basil and tomatoes.
  6. Bring to a boil and simmer while stirring for 45 minutes.
  7. Uncover and continue cooking 30 minutes or until it thickens.
  8. Add salt and pepper to taste.
  9. Serve over your choice of grain (my favourite is brown rice)


If you give this recipe a try, let me know what you think!

Nutrition Education in Fiji

Nutrition Education in Fiji