Preheat the oven

• Preheat the oven or air fryer to 190 °C.

Fry the vegetables

• Heat the olive oil in a large frying pan over medium heat.
• Add the carrot, celery, red onion and garlic and fry until everything has some colour.

Add the tomato purée

• Add the tomato purée and fry it off, then season everything well.

Add herbs and deglaze

• Stir in the mixed herbs, smoked paprika and bay leaves.
• Deglaze the pan with the balsamic vinegar.

Build the ragu

• Add the tinned tomatoes, crushing the whole ones with your hands or a spoon.
• Fill one empty tin with water and add it with the stock cube, sugar, soy sauce and tomato purée mixture, then season well.
• Reduce to low heat and leave to simmer.

Prepare the shredded tofu

• Grate the tofu on the coarse setting of a grater.
• Place it on a baking tray with the soy sauce and olive oil and mix well.

Bake the tofu

• Bake or air fry the tofu, turning regularly so it doesn't catch.
• It is ready when medium brown and slightly crispy.

Cook the pasta

• Cook the pasta to al dente according to the package instructions.

Finish the ragu

• Add the baked tofu and the oat milk to the ragu.
• Taste and adjust the seasoning.

Serve

• Combine the pasta with the ragu.
• Plate up with fresh parsley and grate the walnuts over the top to mimic parmesan.