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- Peel onion, carrots and celery and tomatoes and cut into thin cubes
- Squeeze the tofu (this works best when using kitchen paper), then crumble into very small pieces
- Heat the olive oil in a non-stick pan or skillet and cook the tofu until crisp and golden brown
- Add the onions, tomatoes, carrots and celery and cook until the onions are translucent
- Then add the garlic powder
- Now add the vegetable broth, organic tomato puree and arrabbiata sauce and stir to combine
- Season the sauce with salt, Italian seasoning, and coconut sugar to taste and let simmer for 15-20 minutes over medium heat until the sauce is well-thikened
- In the meantime, cook the spaghetti in salted water until al dente. Then drain
- Serve the spaghetti with the vegan bolognese sauce and garnish as desired with nutritional yeast flakes and fresh basil
- Enjoy!
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