This delicious pasta sauce serves 4 people.

Ingredients
14oz of tofu
2 tablespoons of coconut aminos or tamari
2 tablespoons of olive oil
2 teaspoons of onion powder
1 teaspoon of garlic powder
2 tablespoons of nutritional yeast
2 tablespoons of smoked paprika
2 teaspoons of maple syrup
6 medium tomatoes, chopped (San Marzano recommended)
1 onion, diced
1 celery rib, diced
1 carrot, diced
4 cloves of garlic, crushed
1 tablespoon of tomato puree
1 teaspoon of fennel seeds
1 teaspoon of mixed herbs
1/2 cup of veggie stock
Salt and black pepper to taste

Instructions
The first step is to make the tofu. Turn on the oven to 400F. While it’s heating up, crumble the tofu into chunks add the coconut aminos, olive oil, onion and garlic powder, nutritional yeast, smoked paprika and maple syrup. Mix them all together. Spread the tofu on the baking sheet and bake for 30 minutes.
Next make the sauce. Sauté the carrot, onion and celery in some olive oil with a little salt for a couple of minutes until they are softened. Add the garlic and herbs and continue to sauté for another minute. Add the tomato paste and stir for about 30 seconds. Add the tomatoes and stock, and cook for about 30 minutes. Before serving add the tofu, stir together and gently warm up the tofu.
Serve over pasta with vegan parmesan.