Prepare the carrots and glaze. Spiralize the carrots into thin noodles and snip any very long strands. Alternatively, use a vegetable peeler to make long ribbons, turning each carrot as you work and stopping at the core. Whisk all the glaze ingredients together in a small bowl.

Brown the tofu. Heat 1 tbsp olive oil in a large nonstick frying pan over medium-high heat. Crumble in the tofu, spread it out and cook for 10–12 minutes, stirring occasionally, until golden in places and most of its moisture has evaporated. Allow a little longer if the tofu is particularly wet.

Add the glaze and tomatoes. Turn the heat down to medium. Pour in the glaze and stir for 1–2 minutes, until it coats the tofu. Add the passata and simmer gently, uncovered, for 8–10 minutes. Stir in the basil and taste before adding salt.

Sauté the carrot noodles. Heat the remaining 1 tbsp olive oil in a second wide, deep frying pan over medium heat. Add the carrot noodles and toss gently for about 1 minute.

Toss and serve. Add the tofu Bolognese to the carrots and cook gently for 5–7 minutes, tossing occasionally, until the carrots are tender with a little bite. Thicker spirals may need a few extra minutes; taste a strand to check. If the sauce becomes too thick, add water 1 tbsp at a time. Divide between bowls and finish with vegan Parmesan, extra basil and black pepper.