Step 1

Preheat oven to 375 degrees F and line a large baking sheet with parchment paper or spray well with oil.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

While the tofu is baking, cook your pasta according to package instructions, then drain and set aside.

Step 6

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!

Step 7

Serve immediately over pasta, sprinkled with vegan parmesan, if desired, and some crusty bread. Enjoy!