Crumble the tofu with your hands (make sure to use extra firm one)

Cut the eggplant, mushrooms, celery and carrots into small cubes

Chop the onions and garlic cloves

Heat 2 Tbsp olive oil in a pan

Add the onion and garlic and sauté until translucent

Add the crumbled tofu and roast for 4-5 minutes

Season with salt and pepper

Add the mushrooms and sauté for another 2-3 minutes

Add the eggplants, celery and carrots one by one and sauté everything

Pour in the tomatoes paste and sugar and mix it well

Deglaze with the red wine

Add the tomato passata or canned tomatoes, the fresh herbs and the bouillon, bring to a boil

Cover the pan and let the bolognese simmer for 2-3 hours on low temperature

Take out the bay leaf and the bigger rosemary sprigs

Season to taste with salt, pepper and some Italian herbs

Serve with pasta and vegan parmesan