I’m telling you, no one will know that this ain’t meat. Trust me.

Ingredients

15 Minutes

  • 1 tablespoon Vegan Worcestershire (easier to find than you might think! My local cheap brand does not use anchovies, so… 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 using… I don’t know, throw in a tablespoon of onion powder for some additional flavor. I haven’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? Don’t stress. Just try it with regular paprika. It’s going in a pasta.. I’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!… secret: I didn’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

Preparation

50 Minutes

  1. Pre-heat your oven to 350 degrees Fahrenheit.

  2. Mix Worcestershire, oil, nutritional yeast, chili powder, garlic powder and liquid smoke together in a mixing bowl. A thick paste should form.
  3. 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. That’s perfect).
  4. Mix tofu and paste until “evenly” coated.
  5. 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 doesn’t burn. It should all brown nicely with the smaller crumbles being darker and crispier (naturally) than the large chunks.
  6. Sauté squash, onion and jalapeño in a small amount of olive oil until just soft. Add minced garlic and saute for another 30 seconds.
  7. 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.
  8. Add tofu and warm through.
  9. Serve atop cooked spaghetti noodle and enjoy!

Additional Cooking Instructions

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