Preparation

• Drain Tofu. Take Tofu out of its package and drain it. Place in your tofu press. Alternatively, cover the tofu with kitchen towels and place a weight, like books, onto it. Let it drain while you prepare your vegetables.
• Wash and prepare your vegetables. Chop onion, carrots, and garlic into small pieces. Quick chopping: add everything to your food processor and pulse several times until everything is chopped. Gather the rest of your ingredients, so you have everything handy while cooking.
• Drain tofu press and take your tofu out. With a fork, or your hands, crumble tofu into a bowl. Heat oil in a pan. Once hot sautée onion and add carrots. Fry for 2 minutes. Stir occasionally. Add tofu and garlic. Fry for 5 minutes and stir frequently. Once the tofu is slightly browned and vegetables softened add seasonings. Deglaze with tamari (or soy sauce) and vegetable broth. Mix and let simmer for a minute or two. 
• Add tomato sauce, agave syrup, and stir well. If you’re adding wine, pour it in now. Let simmer for a couple more minutes, or until sauce has reached desired thickness. If you added wine, simmer sauce uncovered at least for another 15-20 minutes. Then add freshly chopped basil. Cook pasta in a separate pot according to package instructions. Serve hot & top with more basil, vegan parmesan, or nutritional yeast if desired. Enjoy!