Spaghetti with Tofu Bolognese
1 Tablespoon Soy Sauce
1 Tablespoon Olive Oil
2 Tablespoons Nutritional Yeast
½ teaspoon Garlic Powder
¼ teaspoon Smoked Paprika
1 Block Extra Firm Tofu
3 Cups homemade Tomato Sauce
Spaghetti or Pasta of choice
Preheat your oven to 350F (180C).
Mix all of the seasonings together in a large bowl. It will make a brown paste like texture.
Open and drain the tofu (no need to press it), then break off chunks and break into a crumble with your fingers into the bowl along with the seasoning. Do this with all of the tofu until you have a large bowl of crumbles.
Combine the tofu with the seasoning making sure all of the tofu is evenly coated.
Line a baking sheet with parchment paper, or lightly grease the pan. Spread the tofu mixture evenly over the pan. Bake for 35 to 45 mins, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture.
In the meantime heat the tomato sauce, and cook pasta according to package directions.
Stir the tofu into the sauce, and heat through. If you find the sauce is too thick, stir in a bit of water until desired consistency is reached. Serve over hot pasta with a sprinkle of Parmegan.