Step 1: Minced tofu

• Wash the tofu once with cold water and then pat it dry.
• In a bowl, simply crumble the tofu with your hands.
• Then season the tofu with 1 tablespoon of canola oil and 2 tablespoons of dark soy sauce and mix well (tip: works great with your hands).
• Now spread the mixture on a baking tray covered with baking paper and mash the whole thing again with a fork.
• Put it into the oven (NOT preheated) and bake at 150 degrees for 15 minutes.
• Take out the baking tray briefly and mash everything again with a fork and continue baking for another 10 minutes. Now set the finished soy mince aside.

Step 2: Preparations

• Peel, wash and chop the carrot very finely (you can also use a food processor for this) and set aside in a small bowl. 
• Wash and very finely chop the celery stalk as well and add it to the carrots.
• Finely dice the onion and set aside and peel a clove of garlic.

Step 3: Cook it

• In a saucepan, heat the 3 tablespoons of olive oil over high heat and then add the diced onions. When they are translucent, add the finely chopped carrot and celery and sauté briefly (max. 1 min.).
• Then add the minced tofu and mix it all together. Then add 1 teaspoon of oregano and 1 teaspoon of thyme and stir.
• Immediately after you can add the strained tomatoes and the 300 ml of water.
• Squeeze the garlic clove, add 1 tablespoon of tomato paste, 2 teaspoons of salt and 1 teaspoon of pepper and bring to a boil.
• Then turn the heat down to low and simmer for 40 minutes. Stir from time to time.
• Serve with spaghetti.

Buon appetito!