Add the olive oil to a large heavy bottomed saucepan over a medium heat. Once warmed, add the chopped fennel, and cook for about 15 minutes, or until it begins to shrivel and is starting to brown. While you're waiting, drain the tofu and tear it into small-ish mince like pieces.
Add the Worcestershire sauce, balsamic vinegar and Tamari, and stir to combine. Once the liquid volume has decreased, add the tomato paste and miso paste, and stir to combine.
Add the red wine to the pan, and stir well, collecting all the little browned bits at the bottom.
Next, add the tinned tomatoes, and stir thoroughly. Season with generous freshly cracked pepper, and follow with the tofu and herbs/spices, if you’re using them.
Adjust the seasonings if necessary, and continue cooking for 10-15 minutes, until the tofu takes on some of the redness of the sauce, and looks like mince. You can add a bit of water to thin the sauce out, if necessary. If you’re using the spinach and basil, you can mix it in here, or you can add it in the layering stage.