METHOD TOFU BALLS:
Heat a medium saucepan or skillet and dry sauté the onion adding splashes of water or broth as needed to avoid burning, but keep it pretty dry at first to get a nice browning. Add the chopped tomato, sliced mushrooms, garlic, olives + brine, Italian seasoning, sundried tomatoes, Braggs, and balsamic vinegar. Bring to a boil while rapidly sautéing, then cover and reduce the heat.
Meanwhile with a melon baller, scoop out ball-shaped pieces of tofu until the tofu is too small for more, then break the rest of the tofu into small irregular-sized pieces. Add them immediately to the pot. Gently fold in the tofu and cover again to simmer and infuse the tofu with the flavors for about 10 minutes.
Add the tomato paste and additional water as needed and gently incorporate it into the sauce without breaking up the tofu balls.
If you have time, allow this mixture to sit off the heat, covered for up to an hour before serving to infuse the tofu with the flavors.
Divide the pasta onto individual serving plates and ladle the sauce on top.
Sprinkle each serving with Nut Parmesan, garnish with fresh basil and serve.
METHOD NUT PARMESAN:
Add all ingredients and blend to grind.
Remove to a container and store in the refrigerator
CHEF’S NOTE: You can use almond flour or meal as a sub for almonds and skip blending, just stir them together in a bowl or jar.