1 cup shredded vegan mozzarella (optional, for topping or extra creaminess)
Salt and pepper to taste
Fresh basil for garnish
Instructions
Cook spaghetti according to package directions until al dente. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1–2 minutes.
Add crumbled tofu to the skillet and cook for 5–7 minutes until lightly browned. Season with salt and pepper.
Stir in the marinara sauce and nutritional yeast. Let it simmer for about 5 minutes to let the flavors meld.
In a separate bowl, whisk together the vegan cream cheese and sour cream until smooth.
Reduce the heat to low and stir the cream cheese mixture into the marinara-tofu sauce. Mix until everything is creamy and well combined. If it’s too thick, add a splash of pasta water to loosen it up.
Add the cooked spaghetti directly to the skillet and toss everything together until the noodles are fully coated in that rich, velvety sauce.
(Optional) Stir in shredded vegan mozzarella for extra creaminess or sprinkle on top once plated.