Vegan Tofu Bolognese Recipe

Remove any excess water from the tofu block. You can do that by wrapping it with a paper towel.
14 oz firm tofu
Crumble the tofu using your hands and add all the seasoning ingredients: Soy sauce, nutritional yeast or yeast flakes, garlic, onion powder, smoked paprika, black pepper, and salt. You can combine all the ingredients using a spatula until all the tofu crumbs are well coated.
2 tablespoon nutritional yeast, 3 tablespoon soy sauce, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon onion powder, ½ teaspoon black pepper
Heat some olive oil to a non-stick pan to medium-high heat and sautée the tofu until starts to golden.

Finely chop the carrot, celery, and onion. Grate or mince the garlic cloves.
2 carrots, 1 celery stalk, 1 white onion, 2 garlic cloves
Add some olive oil to a medium or large pot. Add finely chopped carrot, celery, onion, and garlic. Sautée for a couple of minutes.
When the onion starts to soften, add the tomato paste and pan-seared tofu crumbles. Combine well.
1 tablespoon tomato paste
Pour the tomato passata or add the chopped tomatoes. Stir to make sure that all the ingredients are well combined.
28 oz tomato passata
Cover with a lid, bring to a gentle simmer, and cook for about 30 minutes, stirring occasionally
Adjust the sauce by adding salt and pepper, or a little sugar if the sauce is slightly acidic.
1 teaspoon sugar, salt & pepper to taste