Deeelish Pasta Sauce
1/2 block extra firm tofu (not silken)
vegan Worcestershire sauce
1-2 garlic cloves, crushed
red wine (optional)
salt & pepper
Press the tofu and crumble it into a pan with a bit of oil. Fry on med-high until the pieces of tofu are golden and chewy (10 minutes or so). Turn down the heat to med-low & add the soya sauce & Worcestershire sauce, mixing it together so all the tofu soaks up the sauces (use enough that all the tofu turns brown). Add the garlic.
Once the garlic becomes fragrant, add the crushed tomatoes (I like the smooth kind that comes in a big jar) and the spices. I'm very generous with the basil, & put in VERY small amounts of thyme & celery (I know those are weird things to put in pasta sauce, but it's good!) Mix it all together. At this point you can also add vegetables (steamed first if it's something like carrots). Stir in a splash of red wine (you can make without, but it's soooo much better with the wine!) Turn the heat up until the sauce is just starting to bubble. Let it reduce for another 5-10 minutes. It should thicken up during this time & the alcohol will evaporate.
Serve over pasta & enjoy. This makes enough for 2 large bowls (I like having leftovers) but it's easy to adjust the amounts to make more/less. Adding some nutritional yeast towards the end will also give it a mild cheesy flavour. Textured soy protein works here too but I find tofu has a "meatier" texture. If you use fresh basil, add it near the end. Yum.