Step 1

Peel onion, garlic, carrots and celery and cut into thin cubes.

Step 2

Squeeze the tofu (this works best when using kitchen paper), then crumble into very small pieces.

Step 3

Heat the olive oil in a non-stick pan or skillet and cook the tofu until crisp and golden brown.

Step 4

Add the onions, carrots and celery and cook until the onions are translucent.

Step 5

Then add the garlic and sauté for about 30 seconds.

Step 6

Now add the vegetable broth, tomato paste and tomatoes and stir to combine.

Step 7

Season the sauce with salt, pepper, Italian herbs and sugar to taste and simmer for 15-20 minutes over medium heat until the sauce is well-thickened. (Add more vegetable broth, if needed).

Step 8

In the meantime, cook the spaghetti in salted water until 'al dente'. Then drain.

Step 9

Serve the spaghetti with the vegan bolognese sauce and garnish as desired with nutritional yeast flakes and fresh basil.

Step 10

Enjoy!