Tempeh Bolognaise
Tempeh Bolognaise is a plant-based ragù made with firm tofu, tempeh, courgette and aromatic herbs, slow-simmered into a rich, savoury sauce. The Thermomix TM7 chops the shallot and garlic, browns the vegetables and simmers the sauce hands-free, developing deep Italian flavours without stirring. A hearty vegan main course perfect with pasta or rice.
About this recipe
Tempeh Bolognaise Thermomix TM7 is the plant-based answer to the classic Italian ragù, and searching for a vegan bolognaise recipe ends here. Instead of minced beef, this version uses crumbled firm tofu and tamari for that deeply savoury, umami-packed character, while grated courgette melts into the sauce and adds natural sweetness and body. The all-in-one kitchen machine does the heavy lifting: it chops the garlic and shallot in seconds, grates the courgette without a box grater, and then simmers the whole sauce gently so the dried basil, sage, thyme and oregano have time to bloom and infuse every spoonful. The slow-simmering technique, similar to the TM7 sudderen function, develops the kind of deep, layered flavour you normally only get after an hour of occasional stirring on the hob. Serve this quick weeknight dinner over spaghetti, spoon it over baked potatoes, or fold it into lasagne for a crowd-pleasing vegan main course that even committed meat eaters will ask for again.
Preparation tips
- For a chunkier sauce, crumble the firm tofu by hand into larger pieces before adding it to the mixing bowl, so the bolognaise keeps more texture and resembles traditional minced ragù.
- Let the finished sauce rest for ten minutes before serving; the tamari, dried oregano and courgette juices continue to mingle and the flavour becomes noticeably rounder and deeper.
- This bolognaise freezes brilliantly. Portion it into containers and reheat gently; add a splash of water or vegetable stock to loosen the sauce, as the tofu and courgette absorb liquid while stored.
Recipe variations
- For a soy-free version, replace the tamari with coconut aminos and swap the firm tofu for crumbled tempeh alone or cooked brown lentils; the sage and thyme still deliver that comforting, slow-cooked character.
- For a festive twist, fold the bolognaise through cooked pasta, top with cashew cream and nutritional yeast, and bake until golden for a vegan pasta al forno that works beautifully at Christmas or family gatherings.
Thermomix TM7 Benefits
- Fine chopping - The Thermomix chops the shallot and garlic cloves uniformly in seconds, releasing their aroma into the olive oil. [Time Savings]
- Precise grating - The TM7 grates the courgette evenly so it dissolves invisibly into the savoury bolognaise sauce. [Multi-Functionality]. [Precision Control]
- Gentle simmering - The Thermomix slow-simmers the tofu and herbs at a controlled low temperature, developing deep ragù flavour hands-free. [Hands-Free]
- Built-in scale - The integrated scale of the TM7 weighs the tamari and olive oil directly in the bowl for consistent seasoning. [Built-In Precision]. [Precision Control]
- Even mixing - The TM7 stirs the sauce continuously while heating, so the basil and oregano infuse without any sticking or burning. [Temperature Control]
Ingredients
- garlic cloves
- shallot
- extra virgin olive oil
- firm tofu
- tamari
- dried basil
- dried sage
- dried thyme
- dried oregano
- courgette