Prepare the tofu by carefully mincing it with a fork into
a grainy consistency. Set aside
Bring a pan to low heat, add the olive oil and the chopped onions. Let it cook until golden, occasionally stirring. Add the garlic, the oregano and the thyme and
stir for another minute. Bring up the heat and add the
wine, quickly followed by the grainy tofu, the tomato
puree, the canned tomatoes, your sweetener of choice
(optional), salt and pepper. Let it cook for around ten
minutes on low heat.
In the meantime, boil the pasta in a large pot with
plenty of lightly salted water for 3 to 4 minutes, until
cooked al dente.
Serve the pasta with generous amounts of the tofu
Bolognese, a little extra salt and fresh pepper.