Crumble walnuts in the food processor until pea sized.

Mash tofu with fork (or hands!) until pea sized.

Whisk wet and dry ingredients together and combine with walnut and tofu mix.

Spread on baking sheet and bake at 350 F for 35 min, stirring at half way to ensure even baking.

Sauté onions, add garlic.

Add tomato paste and cook for 1 min.

Add tomatoes, cayenne and cook on simmer for approximately 30 minutes.

Cook pasta, heat pan with 1 tbsp of olive oil, add walnut meat just to heat through, add 1-2c of tomato sauce (more if you like really saucy-less if you like more meaty) to create the bolognese.

I added in sautéed cremini mushrooms, fresh basil, tons of vegan parmesan, olive oil and chili flakes! You could throw in spinach, red pepper, zucchini, black olives or whatever else you desire.

Buon Appetito