• Preheat oven to 400”F. In a medium size baking dish toss together the tomatoes, rosemary, garlic, onion, bay, sea salt and chili flakes. Cover tightly with aluminum foil (or an oven proof lid) and roast everything together for 45 minutes. Remove the cover and cook another 10-15 minutes uncovered until all the tomatoes have burst and released their juices and the garlic is buttery soft (you should have some browning on top of the garlic and tomatoes by this point).
  4 cups cherry tomatoes, 12 garlic cloves, 1/2 sweet yellow onion, 1/4 cup olive oil, 1 sprig rosemary, 1 bay leaf, 1 tsp sea salt + more to taste, 1 pinch red chili flakes
• Carefully discard the bay and rosemary sprig if using fresh, then transfer all the roasted ingredients to a blender and puree until silky smooth. Adjust seasonings to taste with salt and peeper (for a richer texture add more olive oil as desired). Toss with the spaghetti just before serving.

Prep the Tofu Sausage

• Meanwhile line a large rimmed baking sheet with parchment paper and set aside.
• Remove the tofu from the package, drain but DO NOT PRESS. Over a large mixing bowl grate the tofu block through the large holes of a box grater.
  16 oz package super firm tofu
• Add the shoyu, olive oil and maple syrup and toss to coat well.
  3 Tbsp shoyu, 2 Tbsp olive oil, 2 tsp maple syrup
• Sprinkle in the nooch, onion, garlic, paprika, fennel, rosemary, oregano and thyme + a good pinch of freshly cracked black pepper. Use a spatula and toss everything to coat well all over.
  1.5 Tbsp nooch, 2.5 tsp onion powder, 1 tsp granulated garlic, 2 tsp sweet smoked paprika, 2 tsp fennel seeds, 1 tsp dried rosemary, 1/2 tsp dried oregano, 1/2 tsp dry thyme, freshly cracked black pepper
• Dump the shredded tofu mixture inside the prepared pan and using the spatula spread it around well.
• Finish with a good drizzle of olive oil and bake in the preheated 400”F oven for 20 minutes. Give it a quick toss around and bake another 10 to 15 minutes until done to your liking. (You want the top and the edges to get crispy while the center stays soft and meaty).
• Toss the spaghetti with the roasted tomato sauce and serve topped with a heavy serving of the tofu sausage bits and garnished with basil and extra red chili flakes.
  1 lb thin spaghetti, fresh basil leaves for garnish