• Chef Roro

Here is to Hoping for that "Lady and the Tramp" Moment

Updated: Feb 13, 2019

This main dish is an Italian classic that is hard to go wrong with and hopefully right enough to impress that someone special

A plant-based twist on this Italian meat sauce and spaghetti classic

Prep time: 30 min

Cook time: 20 min


  • 14oz extra firm tofu

  • 1 tbsp arrowroot or cornstarch powder

  • 1 tbsp dried oregano

  • 1 tbsp dried basil

  • 2 tbsp olive oil

  • 2 garlic, minced

  • 1 onion, diced

  • 2 oz carrot, grated

  • 2 cans chopped tomatoes

  • 14oz container vegetable broth

  • 1tsp salt

  • 1 box of spaghetti

  • 1 tbsp olive oil

  • Salt and pepper to taste


1. drain and press out tofu by wrapping in paper towels and a source of weight on top for 15-30 min

2. heat a large saucepan over a medium heat. Add 2 tbsp olive oil, crumbled tofu, arrowroot powder, dried oregano, dried basil and cook tofu for 5-10 minutes or until firm and slightly crispy

3. place cooked tofu in a separate bowl and then add onions and a tbsp of olive oil in the saucepan for 5 min. Add in garlic and stir. Add in carrot and pinch of salt and then add back in the cooked tofu

4. add the canned tomatoes to the saucepan and stir. Add in the vegetable broth and then heat to a simmer* and cover for 45 min.

5. while the sauce is cooking make your spaghetti. Read the box for instructions but typically the spaghetti is place in a bot of boiling water for 9 or 10 min while stirring occasionally. Drain and serve with sauce, fresh basil, and a dash of parmesan cheese or nutritional yeast

*a soft rolling boil with a few bubbles

Chef Roro’s tip: when you are finished cooking and draining the spaghetti add 1 tbsp olive oil and a pinch of salt and mix before serving the pasta to keep it from clumping
featured by @goldsgym
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