Bring a large pot of salted water to a boil. Wash and dry produce.

Open and drain tofu; pat dry with paper towels. Grate on the largest holes of a box grater. (TIP: Cut tofu into halves for easier handling.) Trim, peel, and grate carrots on the largest holes of a box grater. Halve, peel, and dice onion into ¼-inch pieces. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Pick parsley leaves from stems; finely chop leaves.

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. 

Reserve ½ cup pasta cooking water (¾ cup for 4 servings), then drain.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add tofu and cook, breaking up into pieces, until browned and crispy, 3-4 minutes (if pan seems dry, add another drizzle of olive oil). TIP: Tofu may stick together—keep stirring and breaking up until crispy.

Turn off heat; transfer to a plate. Wipe out pan. 

Heat another drizzle of olive oil in same pan over medium-high heat. Add carrots, onion, mushrooms, salt, and pepper. Cook, stirring frequently, until softened, 3-4 minutes. TIP: If veggies begin to brown too quickly, add another drizzle of olive oil.

Turn off heat; stir in garlic powder and Italian Seasoning. Add crushed tomatoes, stock concentrates, garlic herb butter, ¼ cup reserved pasta cooking water (½ cup for 4 servings), and a pinch of sugar. Stir to combine.

Return pan to medium-high heat and simmer until sauce has slightly thickened, 3-4 minutes more.

Add tofu, drained spaghetti, half the Parmesan, and 1 TBSP plain butter (2 TBSP for 4 servings) to pan with sauce; toss to coat. (For 4, carefully transfer everything to empty pasta pot if your pan is too small.) TIP: If needed, stir in more reserved pasta cooking water a splash at a time until everything is thoroughly coated.

Turn off heat; taste and season with salt and pepper.

Divide spaghetti between shallow bowls; top with parsley and remaining Parmesan. Serve.