1 (28 oz) can of San Marzano tomatoes (whole, peeled tomatoes)
½ tsp salt
black pepper, to taste
1 lb dry whole wheat spaghetti
Instructions
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
Place walnuts in a food processor and pulse until they are a coarse crumb consistency. "Mash" tofu with a fork or your fingers to crumble into a coarse crumb.
In a medium bowl, mix together the spices (garlic powder through smoked paprika), nutritional yeast, 1 tablespoon olive oil, syrup, soy sauce, and 2 tablespoons tomato paste until well-combined. Add the walnuts and tofu; mix well.
Spread on baking sheet in an even layer and bake for 35 minutes, stirring half-way through.