Drain liquid from Tofu. Break up the Tofu, with a fork, so it resembles the texture of cottage cheese. Set aside.

Heat 2 Tbsp. olive oil in a large skillet. Sauté onion, carrots and garlic 3-4 minutes.

Add remaining 1 Tbsp. oil, celery, mushrooms, salt and pepper and sauté 4 minutes.

Stir in the pasta sauce, bring to a simmer and cook 5 minutes.

Stir in the crumbled Tofu.

Cook pasta according to package directions.

Serve pasta on individual plates. Top with Tofu vegetable sauce.

Garnish with chopped parsley.