1. Prepare the tofu:
Wash the tofu well and crumble it with a fork until it has a minced meat-like consistency.
2. Sauté the onions and garlic:
Peel and finely chop the onions and garlic. Heat the olive oil in a large pan. Sauté the tofu for about 5 minutes, stirring regularly.
3. Build the flavors:
Add the onions to the tofu and sauté for 2 minutes, then add the garlic and sauté for another 2 minutes.
4. Add tomato paste & red wine:
Stir in the tomato paste and sauté for 2 minutes. Deglaze with red wine and simmer for about 4 minutes to allow the flavors to blend.
5. Refine the sauce:
Stir in the crushed tomatoes, agave syrup, ogano, and basil. Simmer for 3 minutes. Season generously with salt and pepper.
6. Cook the pasta:
Cook the spaghetti al dente in plenty of salted water according to the package instructions. Drain and set aside.
7. Serve:
Distribute the spaghetti among plates and spoon the tofu bolognese over it. Sprinkle with vegan Parmesan cheese, if desired.
Nutritional information per serving:
• Calories: 748 kcal
• Protein: 29.5 g
• Carbohydrates: 115.2 g
• Fat: 13.2 g
