Pulse the celery, carrot, and onion in a food processor until finely chopped.
Put a large non-stick skillet over medium-high heat, and heat the olive oil. Stir in carrot, onion, celery, and fresh rosemary sprig. Sauté for 10 minutes, until softened.
Add the miso paste and stir to combine. Let it sauté for a few more minutes.
Stir in the red wine and let it reduce for 5 minutes.
In a medium bowl, combine the tomato paste and vegetable broth.
Add the tomato and broth mixture to the skillet. Stir in thewater as well.
Reduce the heat to low and let it simmer (very low simmer), uncovered, for 50 minutes, stirring occasionally.
After 50 minutes, add the baked tofu, and continue simmering for 10 more minutes, stirring occasionally.
Cook the pasta according to package directions.
Take a separate large skillet, and add a few spoonfuls of bolognese. Stir in 2/3 cup of pasta water (water from the pasta you just boiled). Stir through. Stir in 1-2 servings of cooked tagliatelle.
Taste and season generously with freshly ground black pepper or any sea salt if needed.
Serve into deep plates and top with our Nutty Parmesan (recipe in our e-cookbook & cookbook) or our Nut-Free Vegan Parmesan Cheese. Enjoy this insanely delicious dish!