Vegan Bolognese

For the tofu:
  • 1 block extra firm tofu (12 oz)
  • 1/4 cup vegetable broth
  • 3 tbsp tomato paste
  • 2 tbsp tamari
  • 1 tbsp oil
  • 2 tbsp nutritional yeast
  • 1 tbsp garlic powder
  • 2 1/2 tsp chili powder
  • 2 tsp onion powder
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 1/4 tsp liquid smoke
  • 1/8 cayenne
Other ingredients:
  1. Set your oven to 425°F degrees.
  2. Press the tofu block for 5 minutes.
  3. In the meantime, combine the marinade ingredients together in a large mixing bowl. Whisk to combine and set aside.
  4. Crumble the Tofu with your hands over the large bowl.
  5. Mix well to coat tofu.
  6. Line a baking sheet with parchment paper or a silicone mat.
  7. Spread tofu mixture evenly on the baking sheet with a spatula. Bake for 25 minutes, stirring occasionally.
  8. While it’s in the oven, start boiling water for the pasta.
  9. Heat up the Marinara sauce on low in a medium pot on the stove.
  10. When the noodles are cooked, drain and set aside.
  11. When the tofu mixture is ready, add to the simmering sauce and mix well.
  12. Serve with spaghetti and top with Follow Your Heart Parmesan.
  13. Store the sauce in a separate container in the refrigerator for up to 7 days. Freezer friendly.

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