1/4cupred wineoptional can substitute with more tomato sauce
14ozcan Fire-Roasted Tomatoes
8ozcan tomato sauce
1/4tspred pepper flakes
1/4cupVegan Parmesan Cheeseplus more for garnish (recipe below)
6ozspaghettiboiled (do not rinse)
Salt and Pepper to taste
Press tofu in tofu press or by wrapping tofu in clean paper towels. Put in a plate. Top with another plate and add a heavy skillet or canned goods. Press until most of the liquid is squeezed out. This may take 15-20 minutes.
Crumble tofu with your fingers into small chunks, the size of ground meat. Add tamari/soy sauce, Italian seasoning, smoked paprika, and fresh black pepper. Stir to combine. Allow to marinate for at least 30 minutes.
Create sauce base:
Heat a large skillet on medium heat. Add olive oil and allow to heat for 30 seconds. Add mirepoix (bell pepper, carrot and onion). Sprinkle with a bit of salt and pepper. Saute until onion is translucent (3-5 mins). Add minced garlic. Sautee for 30 seconds.
Add tofu to skillet. Spread out in a single layer in pan. Do not stir. Allow to sear for at least 2 minutes to brown. Stir to brown other side.
Add wine to pan to deglaze, making sure to scrape up the bits of tofu and seasoning (suc) that may be stuck to the pan. Quickly reduce wine for 1 minute
Add fire-roasted tomatoes. Sprinkle with a bit of salt and pepper. Stir to combine. Cook for 2 minutes.
Add tomato sauce, red pepper flakes, oregano and bay leaf. Simmer uncovered for 10 minutes.
Stir in vegan parmesan cheese, boiled spaghetti and allow to cook for 1-2 minutes. Top with fresh basil and serve.