Tofu balls with spaghetti from The Tofu Cookbook by Becky Johnson

Ingredients

• 2 garlic cloves, chopped
• 1 large aubergine (eggplant), diced
• 2 courgettes (zucchini), diced
• 1 red (bell) pepper, seeded and finely chopped
• pinch of sugar
• 400 g/14 oz can chopped tomatoes
• 200 ml/7 fl oz/scant 1 cup vegetable stock
• 1 bunch of parsley, chopped
• 15 ml/1 tbsp light soy sauce
• 5 ml/1 tsp Dijon mustard
• 15 ml/1 tbsp ground cumin
• 1 onion, coarsely grated
• 2 garlic cloves, crushed
• 250 g/9 oz firm tofu, drained and torn into rough pieces
• 15 ml/1 tbsp olive oil
• 1 large onion, finely chopped
• sea salt
• ground black pepper
• 350 g/12 oz spaghetti
• 1 bunch of fresh basil
• 50 g/2 oz/½ cup ground almonds
• 30 ml/2 tbsp olive oil