Spaghetti and Tofu Balls

Drain tofu. In food processor, pur?tofu with parsley until crumbly. Add bread crumbs, tahini, soy sauce, mustard, pepper and garlic; pulse to combine. Scrape into bowl; roll by 1 tbsp (15 mL) into balls. (Make-ahead: Cover and refrigerate in single layer on waxed paper-lined baking sheet for up to 24 hours.)

In large nonstick skillet, heat half of the oil over medium heat. In batches and adding remaining oil as needed, fry balls, stirring often, until golden, about 8 minutes. Transfer to rimmed baking sheet.

In large saucepan, heat spaghetti sauce until steaming. Add tofu balls; simmer until heated through, 5 minutes.

Meanwhile, in large pot of boiling salted water, cook spaghetti until tender but firm, 8 to 10 minutes. Drain and pour onto platter; spoon sauce over top. Sprinkle with Parmesan cheese (if using).