a generous fistful spaghetti (see below)
about 50g firm tofu
3 to 4 tablespoons soya cream (the cooking sort)
1 tablespoon soya sauce
1 tablespoon olive oil
1 clove garlic
a handful fresh parsley
Dice the tofu and marinate it in the 1 tablespoon of soya sauce, turning it around every now and then to make sure it's well doused in it.
Finely chop your onion and peel garlic clove. Once a frying pan is hot enough add the tablespoon of olive oil, onion and garlic. When the onion is soft add the tofu.
You can measure your pasta (this is a quick and approximate way to do it) by holding it in your fist. Usually one fist of dry spaghetti gives you a portion of cooked ones.
Once the water has come to a boil add spaghetti and boil until 'al dente'.
Drain, add to the frying pan where tofu, onion and garlic are and add about 3 to 4 tablespoons of soya cream plus a handful of chopped parsley.
I have also topped it up with a mix of ground pine kernels and nutritional yeast flakes (I think this is what makes the difference in taste).
I was very impressed since it comes very close to tasting like what my mother prepares!