I am much more an eyeballer than a measurer, and use whatever's on hand, so the ingredient amounts are approximate. Top to bottom: The "Cheese" is Follow Your Heart "Mozzarella" Tofu Cutlet: Drain one package of extra firm tofu, with paper towels as usual. Soak tofu in veg stock and a splash of liquid aminos overnight. Next day, drain again. Congratulations, you now have fake chicken. Cut it into thirds, horizontally. Prepare three dips: A 1 cup soy milk with juice of half a lemon. B Flour C 1.5 cup nutritional yeast mixed with about 1/5 cup of a mix of dry oregano, basil, margerum, rosemary, S&P, whatever you want. Dip a tofu cutlet in the soy milk; then coat with flour; allow to dry; then back in the soymilk; then into the nutritional yeast blend. Pan- fry in olive oil until crust is crispy and browned. Repeat for as many cutlets as you are using. Arrabbiata sauce from scratch: Start with 5lbs fresh tomatoes. Core them. Skin them by boiling in water, then plunging in an ice bath to stop cooking. Once cool, the skins fall right off. Medium Chop 1/2 head garlic, 1/2 onion, 1 medium sized carrot (peeled), and 1/4 oz mushrooms. Saute with pepper and salt, in olive oil in the bottom of a large pot. Stir occasionally. Once everything is starting to brown, add a few splashes of marsala wine, a fistful of fresh basil, and red pepper flakes to taste. I like it spicy so I added about 1/5 cup. Stir and allow the wine to steam off. Add the tomatoes, whole, 1 cup water, 1/3 cup veg stock. Bring water to a boil. Reduce to medium-low, simmer for 3 hours, stirring and tasting occasionally, add spices as desired. Spaghetti: Just boxed dry spaghetti.