Smoked tofu bolognaise

Cut all the vegetables. Crumble the tofu and put it in the pan with the eggplant until it is soft. Stir so that it does not stick. We can add a little bit of EVOO.

Add garlic, onion and carrot. Continue stirring until it poaches a little.

Add the can of crushed tomato and season with salt and pepper, also adding rosemary and your favorite spices.

At the same time we cook the pasta, trying to make it al dente. After draining, immediately mix it in the pot with the sauce so that it is well integrated. We can add a little parmesan and more pepper when serving.