For this recipe, we use a rich tofu pasta sauce which is basically a tofu bolognese that you can serve on top of any of your favorite pasta.
We developed two ways to make it, they are both easy, but the final result is slightly different in texture.
If you like chewier tofu, then I’d recommend following the oven-baked method (I personally prefer this one). The tofu is crumbled, then baked in the oven for 15 minutes till it gets chewy, and finally added to the tomato sauce. It stays crispier, and it doesn’t taste much like tofu.
If you like a softer tofu bolognese, I’d recommend making the pan-fried method (Louise prefers this one). The tofu is crumbled, then cooked with the sauce in the pan. It gets a lot softer this way, and you can taste the tofu a little more.