Plant-based bolognese sauce with pasta

Pat the tofu dry and mash it into a crumble with a fork.

In a non-stick pan over medium heat, saute the tofu in the chili oil for 3 to 4 minutes.

Add the soy sauce and dark soy sauce and saute another couple of minutes, then set the tofu crumble aside.

Finely chop the red onion, garlic, carrots and celery.

In a stock pot over medium heat, saute the red onion in the olive oil for 2 to 3 minutes.

Add the garlic, salt, cracked pepper, crushed pepper flakes and dried oregano and saute 2 to 3 minutes.

Add the carrots and celery and saute 5 to 6 minutes until they take on color.

Add the tomato paste and saute about 2 minutes.

Add the red wine, deglaze the pot and cook 2 to 3 minutes.

Return the tofu crumble, add the tomato puree, stir, half cover with a lid and simmer on medium low for 20 to 30 minutes.

Boil the pasta about a minute less than the package instructions.

Stir the pasta water into the sauce, drain the pasta and cook it in the sauce for a minute or two.

Plate the noodles in the sauce and top with fresh basil and freshly cracked pepper.