About this Recipe
Filipinx spaghetti is an adaptation of Italian spaghetti that has a distinctively sweet sauce, topped with “hotdogs” and grated “cheese.” This savory, sweet and “meaty” dish is typically served for special occasions, but may become one of your household favorites!
Recipe by: RG Enriquez at astigvegan
Photos by: Matt Long
For the “meat” of the sauce:
- 12 ounces extra-firm tofu, frozen overnight or for at least 4 hours, then thawed, then crumbled (using your hands or food processor)
- 6 vegan hotdogs, thinly sliced
- A sprinkle of organic sugar
- 4-5 tablespoons canola oil
For the sauce:
- 5 cloves garlic, peeled, crushed, and minced
- 1 cup yellow onion, roughly chopped
- 1 cup celery sticks, roughly chopped
- 1 cup carrots, roughly chopped
- ½ cup red bell pepper, seeds removed, and roughly chopped
- pinch of salt
- pinch of pepper
- 1 tablespoon tomato paste
- 1 tablespoon sweet pickle relish
- ¼ cup maple syrup (agave or organic sugar works too)
- 3-4 tablespoons soy sauce
- ¼ cup non-dairy milk
- 4 cups tomato sauce
For the noodles:
- ¾ pound Spaghetti noodles
- medium size pot of hot water
For garnish: (optional)
- ¼ cup grated vegan cheddar cheese
Heat a medium-size pan over high heat. Once hot, pour oil until it covers the base of the pan. Wait until oil is very hot. Carefully add crumbled tofu (do not overcrowd the pan, fry in batches if necessary) and fry until tofu is golden brown on all sides. Transfer to a plate.
Using the same pan, fry hotdog slices and sprinkle sugar and salt. Fry both sides and turn off heat. Transfer alongside fried tofu.
Place onions, celery, bell pepper, and carrots in a food processor and pulse for one minute or until finely minced. Transfer to a bowl.
Using the same pan you fried the tofu and hotdogs in, sauté garlic until light golden. Follow with finely minced vegetables, salt, and pepper. Stir and cook for 3-5 minutes.
Add tomato sauce, tomato paste, sweet relish, soy sauce, maple syrup, and non-dairy milk. Mix well, cover, and simmer for 5 minutes, stirring every minute so sauce does not stick on the bottom of the pan.
Add fried tofu and hotdogs. Mix well and if desired, add more salt and pepper to taste. Simmer for another 5 minutes, stirring occasionally. Turn off heat.
Cook spaghetti per package’s direction (usually 1 pound of spaghetti in 4 quarts of boiling pot of water) until pasta is tender. Drain well using a colander.
To serve, place sauce over noodles and top with grated vegan cheese. Serve warm.