Filipinx spaghetti is a Filipinx adaptation of Italian spaghetti that has a distinctively sweet sauce, topped with “hot dogs” and grated cheese. This Philippine comfort food is typically served on special occasions.

Filipinx-Style Spaghetti [Vegan]



Cooking Time




For the “Meat” of the Sauce:

  • 12 ounces extra-firm tofu, frozen overnight or for at least 4 hours, then thawed, then crumbled (using your hands or food processor)
  • 6 vegan hotdogs, thinly sliced A sprinkle of organic sugar 4–5 tablespoons canola oil

For the Sauce:

  • 5 cloves garlic, peeled, crushed, and minced
  • 1 cup roughly chopped yellow onion
  • 1 cup roughly chopped celery sticks
  • 1 cup roughly chopped carrots
  • 1/2 cup roughly chopped red bell pepper, seeds removed
  • Pinch of salt
  • Pinch of pepper
  • 1 tablespoon tomato paste
  • 1 tablespoon sweet pickle relish
  • 1⁄4 cup maple syrup (agave or organic sugar works too)
  • 3–4 tablespoons soy sauce 1⁄4 cup non-dairy milk
  • 4 cups tomato sauce

For the Noodles:

  • 3/4 pound spaghetti noodles
  • Medium-sized pot of hot water

For Garnish: (optional)

  • 1/4 cup grated vegan cheddar cheese (optional)


  1. Heat a medium-sized pan over high heat. Once hot, pour oil until it covers the base of the pan. Wait until oil is very hot. Carefully add crumbled tofu (do not overcrowd the pan, fry in batches if necessary) and fry until tofu is golden brown on all sides. Transfer to a plate.
  2. Using the same pan, fry “hot dogs” slices and sprinkle sugar and salt. Fry both sides and turn off heat. Transfer alongside fried tofu.
  3. Place onions, celery, bell pepper, and carrots in a food processor and pulse for one minute or until finely minced. Transfer to a bowl.
  4. Using the same pan you fried the tofu and “hot dogs” in, sauté garlic until light golden. Follow with finely minced vegetables, salt, and pepper. Stir and cook for 3–5 minutes.
  5. Add tomato sauce, tomato paste, sweet relish, soy sauce, maple syrup, and non-dairy milk. Mix well, cover, and simmer for 5 minutes, stirring every minute so sauce won’t stick on the bottom of the pan.
  6. Add fried tofu and “hot dogs”. Mix well and if desired, add more salt and pepper to taste. Simmer for another 5 minutes, stirring occasionally. Turn off heat.
  7. Cook spaghetti per package’s direction (usually 1 lb of spaghetti in 4 quarts of boiling pot of water) until pasta is tender. Drain well using a colander.
  8. To serve, place sauce over noodles and top with grated vegan cheese. Serve warm.