Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons low sodium soy sauce (*use tamari for gluten free)
  • 1 jar your favorite marinara sauce (about 3 cups) (divided)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 block firm or extra-firm tofu (14-16 oz)
  • 8 ounces spaghetti noodles or other pasta (*gluten free if needed)

Instruction

  • Preheat oven to 375 degrees F and line a large baking sheet with parchment paper or spray well with oil.
  • In a large bowl, stir together the soy sauce, 2 tablespoons of the marinara sauce (adjust if doubling/halving the recipe), olive oil, smoked paprika, garlic powder and onion powder until well combined.
  • Now drain the tofu from the package, pat with paper towels and crumble into the bowl with the sauce. You can use your hands OR use a potato masher to mash it right in the bowl.
  • Stir to coat the tofu crumbles in the sauce, then transfer to the prepared baking sheet, spreading it out into a layer (see photos above for visual reference). Bake in the center rack of the oven for 25-40 minutes, until chewy and golden in spots, but be careful not to burn it. You can give it a stir halfway, if the edges start to burn.
  • While the tofu is baking, cook your pasta according to package instructions, then drain and set aside.
  • Add the rest of the marinara sauce to a medium sized pot and warm on low heat. Once the tofu is done baking, remove it from the oven and add to the pot with the marinara. Stir to make a meaty bolognese sauce!
  • Serve immediately over pasta, sprinkled with vegan parmesan, if desired, and some crusty bread. Enjoy!