Tofu Bolognaise with Fresh Spaghetti and Greek Salad

Steps

1. a medium pot of salted water to the boil.
2. Heat a drizzle of olive oil in a medium pot on medium heat. Cook onion, garlic and courgette with a pinch of salt until soft, but not coloured, about 8 minutes. Stir often. Add bolognaise spice mix and cook for 1 minute.
3. Add passata, vegetable stock, sugar and balsamic vinegar. Bring to simmer, reduce heat to low, and simmer for about 7 minutes. Add tofu and season with salt and pepper. Stir and simmer for 5–6 minutes, or until reduced slightly.
4. While sauce is simmering, prepare the salad. In a medium bowl whisk together mustard, vinegar and oil; slice cucumber in half lengthways and thinly slice; thinly slice onion; dice tomato 1cm. Add to bowl with dressing and olives and toss to combine.
5. In the final few minutes of bolognaise cooking time, cook pasta. Shake to separate strands and cook in pot of boiling water for 2–3 minutes, until just tender. Drain and drizzle with a little olive oil to prevent sticking.
6. Divide spaghetti between plates and top with tofu bolognaise. Sprinkle over basil and parmesan. Serve Greek salad on the side.