Press 1-14oz block extra-firm tofu in paper towels with heavy object to remove excess water. Use hands to break up tofu into pieces that resemble ground meat. Sauté in non-stick skillet with a little olive oil until golden brown. (Or you can toss the crumbles with a little olive oil and salt and bake at 375F until they start to become golden brown.) Remove tofu from skillet and sauté 1 chopped onion (medium dice) until translucent, about 5-7 minutes. Add 4 minced garlic cloves and 1 chopped Fresno chili and sauté another minute. Add 1 tbsp chili powder, 2 tsp smoked paprika and 1 tsp ground cumin and sauté another 30 seconds. Add 1-15oz jar or can passata (tomato purée), 2 tbsp ketchup, 2 tbsp apple cider vinegar and 1 tbsp soy sauce or tamari. Simmer about 15 minutes until thickened. Salt to taste