In a food processor pulse the carrots, celery, onions, and garlic until it breaks down into very finely chopped veggies. See the third image for reference.

Add the olive oil into a pan and allow to heat up for a few minutes over medium low heat. Add in the veggies, along with the salt and sauté for 5 minutes, stirring occasionally.

Meanwhile, add the tofu into the food processor and pulse until crumbles form. See the fourth image for reference.

Add the tofu into the pan and continue to cook over medium heat for 10 minutes. After 10 minutes deglaze the pan with the balsamic vinegar mixing again.

Add in the passata, water, nondairy milk, and if using the soy sauce and Better than Bouillon. Mix together and let everything cook for 45 minutes over low heat.

Once it has been about 30 minutes bring a large pot of salted water to a boil. Cook pasta of choice to al dente according to package instructions.

When the pasta is done cooking save at least ½ cup (120m) or more of starchy pasta water. Add the pasta in the sauce along with the pasta water. Mix to coat the pasta.

Taste the pasta and add any additional seasonings to preference.

Enjoy the pasta immediately garnishing with fresh parsley and vegan parmesan cheese if desired.