Crumble the Tofu Rosso with a fork. Dice onions, garlic, carrots, celery sticks and tomatoes. Pluck and finely chop the parsley leaves; set aside. Heat olive oil in a frying pan and briefly fry the crumbled Tofu Rosso. Add diced vegetables except for the tomatoes. Fry for 5 minutes stirring frequently until the vegetables are browned.
Add tomato paste and briefly continue frying. Add diced tomatoes and deglaze with balsamic vinegar. Season with oregano, thyme, pepper, salt and vegetable bouillon powder, and simmer the sauce at low temperature for 15 minutes.
Prepare the pasta (for instance zucchini noodles, also known as “zoodles”, or traditional spaghetti). Arrange the pasta on four plates and top with tofu Bolognese sauce. Garnish with chopped parsley.