I’m telling you, no one will know that this ain’t meat. Trust me.
1 tablespoon Vegan Worcestershire (easier to find than you might think! My local cheap brand does not use anchovies, soâ€¦ vegan! And, for me, this happened by accident! Because who the hell knew Worcestershire used anchovies?! Just check the label). Moving on…
- 1 tablespoon olive oil
- 2.5 tablespoons nutritional yeast (if using. If not usingâ€¦ I donâ€™t know, throw in a tablespoon of onion powder for some additional flavor. I havenâ€™t tried this, but my instinct tells me that the tofu is going to taste great with it! Give it a go, and let ME know how it goes!)
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon liquid smoke (no liquid smoke? use smoked paprika! No smoked paprika, either? Doing this on the fly? Donâ€™t stress. Just try it with regular paprika. Itâ€™s going in a pasta.. Iâ€™m sure it will still be great! For real. Have some fun with it).
- 1 Block Firm or Extra Firm Tofu
- 1 yellow squash, diced
- 1 jalapeno (or 1/2 a serrano pepper), diced
- 1/2 a yellow or white onion, diced
- 4 (or more, you know how much you like it) cloves of garlic, minced
- 1 jar (1 lb) of your favorite pasta sauce (2 jars if you like it saucy and are annoyed by my next 2 ingredients!â€¦ secret: I didnâ€™t have 2 jars of pasta sauce so I just threw some s*** together and it worked)
- 1 can (14.5 oz) diced tomato
- 1 can (10.75 oz) tomato puree
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 12 oz spaghetti noodle
Pre-heat your oven to 350 degrees Fahrenheit.
- Mix Worcestershire, oil, nutritional yeast, chili powder, garlic powder and liquid smoke together in a mixing bowl. A thick paste should form.
- Drain and dry tofu. Crumble tofu into the mixing bowl. Some chunks will be large (the size of a dime) and some will be in tiny fragments. Thatâ€™s perfect).
- Mix tofu and paste until â€œevenlyâ€ coated.
- Spread upon a parchment paper lined baking sheet and roast for 40-45 minutes. Shake or shuffled around once or twice. Keep an eye those last few minutes so it doesnâ€™t burn. It should all brown nicely with the smaller crumbles being darker and crispier (naturally) than the large chunks.
- SautÃ© squash, onion and jalapeÃ±o in a small amount of olive oil until just soft. Add minced garlic and saute for another 30 seconds.
- Add pasta sauce, diced tomato and tomato puree (or, just 2 jars of pasta sauce) and bring to a simmer. Simmer for 20 or so minutes, is my preference.
- Add tofu and warm through.
- Serve atop cooked spaghetti noodle and enjoy!