Prepare the spaghetti according to the instructions on the box. Once cooked, drizzle with a little olive oil so they won’t be sticky and set aside.
In the meantime, place the olive oil in a large sauce pan over high heat. Add the onions and fry until golden brown. Add in the garlic and fry another 1-2 minutes.
Use your hands to break the tofu apart into small crumbles and add to the pan. Use a large spoon to combine and fry everything for 2 minutes.
Add in the mushrooms, walnuts, carrot and dried oregano and combine. Let cook on medium heat for 3-4 minutes until the mixture turns golden brown, then mix in the tomato paste.
Slowly add in the red wine and let the mixture simmer for 5 minutes until the liquid has evaporated, then add in the passata, salt, pepper and paprika powder and combine. Let the mixture cook for another 5 minutes, then add in the roasted pine nuts and basil.
Lastly, add in the spaghetti and mix well. Serve with vegan parmesan and more fresh basil.
Recipe by The Tasty K at https://thetastyk.com/2020/01/29/vegan-spaghetti-bolognese/