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Tofu bolognese is a go. I'm sure I've made tofu chilli before (mixed results, but mostly positive with some learning) but not bolognese. I baked the crumbled tofu for quite a bit longer and mixed in a beef-flavour stock cube along with garlic and onion powder, smoked paprika, dark soy and some sugar. I've then proceeded to probably completely undo the drying process by using it just like other meat replacement and deciding to cook it down in the marinara - almost certainly totally rehydrating it and washing the spices off into the sauce. Who knows. We're into undiscovered territory here. I am a bolognese pioneer. A wild prospector with one of them hats and a donkey. Sorry. I've just realised how boring this post is. In many ways it is but a journal of my life. And my life is, unfortunately, boring as shit. X