Pat dry 1-14oz pack of extra firm tofu and crumble with hands into size of what ground meat would look like. (I use Wildwood sprouted pre-pressed tofu.) Set aside. Mix together marinade: 1-1/2 tbsp gluten-free tamari/soy sauce
3 tbsp nutritional yeast
1-1/2 tsp chili powder
1-1/2 tsp smoked paprika
1-1/2 tsp chipotle powder (smoked red jalapeño powder- mine is from frontier coop)
3/4 tsp garlic powder
1-1/2 tbsp olive oil (optional). Rub marinade evenly over tofu crumbles. Bake on parchment-lined baking sheet at 375F. Toss after about 15 minutes and continue cooking until browned but not burnt. Mix with homemade or store bought tomato sauce and simmer about 15 minutes until slightly thickened. (Use desired amount of tomato sauce depending how saucy you want your bolognese. I used equivalent of about 2-15oz cans or approximately 4 cups.) You can cook your pasta in the same pot. Just add pasta after sauce has simmered a few minutes
then cover pot and simmer for the time it takes for the pasta to cook. Or cook pasta separately and add when serving