In a large non-stick frying pan, add one tablespoon of the olive oil and place over medium heat. Add the tofu (mince or grated) and fry for 5 minutes, stirring often, until lightly browned. Turn off the heat. Add the dark soy sauce and stir through the tofu. Set aside.

Place a large saucepan over medium heat and add the remaining olive oil. Once hot, add the onion and fry for two minutes or until soft, do not let the onion brown. Add the carrot, celery, mushrooms and garlic then fry for a further two minutes.

Add the shredded tofu and stir in the tomato puree and miso paste. Allow to simmer for 2 minutes then add the can of chopped tomatoes.

Fill the empty can of chopped tomatoes up with just boiled water and add to the frying pan. Stir in the stock cube, bay leaf, dried organo, Italian herbs, sea salt, black pepper and sugar. Bring the sauce to a simmer then reduce the heat, cover with a lid and leave to cook for 20 minutes, stirring occasionally.

While the sauce cooks, place a large saucepan of salted water over medium heat and bring to the boil. When the sauce is 10 minutes from being ready, cook your pasta according to the packet instructions.

Drain the pasta. Check the sauce, it should be reduced and very thick. Add the soy milk to the sauce little by little, stirring for around a minute after each addition until it’s completely absorbed into the sauce.

Return the cooked pasta to its saucepan and dress with a little sauce. Divide the pasta between 4 plates and top with the remaining sauce. Serve with extra black pepper, a sprinkle of fresh basil and your favourite vegan parmesan.