Begin by pressing the tofu to get out as much liquid as possible. Next, shredded the tofu with a cheese shredder. Add to a bowl and add the soy sauce and balsamic. Place the shredded tofu on a baking sheet. Bake at 425 degrees for at least 30 minutes. You want the tofu to get a little crispy.

Before you start cooking your sauce, cook your pasta in a double boiler and cook 1 minute less than the directions say. Lift the pasta from the water and let it sit over the hot water. Before finishing, you will drop the pasta back in the water before adding to the sauce.

Heat the oil in a Dutch oven. Once warm, add in the mushrooms and cook down until all the water is removed and they are nicely brown. Remove from the pan and set aside. Add the remaining oil followed by the celery, carrots, onions and shallots. Cook for 4 - 5 minutes. Add in the spices in the last minute. Add the garlic and cook for 30 weconds.

Next, add in the tomato paste and cook out for 2 minutes. Once cooked out, add in the whole tomatoes. With a masher, break them up. Simmer for 5 minutes. Add in the vegan base broth and 1 cup of water. Cook for 3 - 4 minutes stirring everything. Now add in the oat milk followed by the bay leaves. Simmer for another 5 minutes.

Finish by adding in the shredded tofu and the mushrooms. Let this simmer for 5 more minutes. To serve, add a good helping of the noodles topped with the vegan bolognese.

Enjoy!