Step 1

Fill a large pot two-thirds with water and place it n medium heat.

Step 2

Add salt and oil.

Step 3

Once the water starts to boil, add spaghetti and cook them for 7 to 10 minutes or until al dente.

Step 4

Once done, drain the spaghetti and drizzle with oil. Toss and set aside.

Step 5

In a food processor bowl, add extra firm tofu, Bragg’s liquid aminos, nutritional yeast flakes, tapioca starch, onion powder, garlic, and sea salt, and process until you get a fine paste.

Step 6

Once done, place the mixture into a bowl. Add breadcrumbs and mix well.

Step 7

Grease your hands with olive oil and shape this mixture onto equal-sized balls. Place the balls on a parchment-lined baking tray.

Step 8

Place the baking tray in a preheated oven at 375℉ for about 30 minutes or until the meatballs get color. Flip halfway into the cook.

Step 9

Once done, take them off the oven and set them aside.

Step 10

In a large saucepan, add olive oil and place it on medium heat.

Step 11

Once the oil is hot, add onions and cook for about 3 minutes or until the onions turn translucent and are soft.

Step 12

Add garlic and cook for a minute.

Step 13

Next, add chopped cilantro, garlic powder, crushed tomatoes, Italian seasoning, and mix well.

Step 14

Bring the mixture to a boil and reduce the heat. Let the mixture simmer for 5 minutes or until the tomato sauce thickens up.

Step 15

Once done, turn off the heat and add vegan meatballs to the sauce. Mix so that the sauce coats the meatballs.

Step 16

On a plate, place cooked and drained spaghetti and top it with vegan meatballs and tomato sauce.

Step 17

Garnish with fresh cilantro and basil. Enjoy.