This makes 2-4 servings, depending on how much pasta you make!
1/2 onion - finely chopped
4 cloves garlic - minced
1 54 ounce can of crushed tomatoes
1 tsp salt + more to taste
1 tsp pepper + more to taste
1/2 cup finely chopped basil or parsley
2 tsp oregano
1-2 tbsp olive oil
1 pinch red pepper flakes (optional)
1 block silken tofu
+1/2-1 pack cooked spaghetti of choice - I used organic whole wheat
additional basil or parsley
Heat oil in a deep skillet or pot over low-medium heat. Add onions and cook for 5 minutes. Add garlic and cook for 5 more minutes.
Add all remaining ingredients except for tofu to the pan. Stir to combine. Bring to a gentle simmer over low-medium heat and cook for 10-20 more minutes, stirring often. Longer is better but you can cook for only 10 minutes if you are short on time.
Add sauce to a blender along with your tofu. Blend on high until smooth.
Mix sauce with cooked pasta. Add additional salt or pepper if needed. Divide out and serve.