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Chop 1 block of firm tofu into lardons.
Toss with 1 tbsp syrup, 1 tsp smoked paprika, garlic & onion granules, 2 tbsp soy sauce, 1 tbsp Liquid Maggi, 1 tbsp tomato purée, salt & pepper.
Air-fry until crispy.
Blend 1 block silken tofu, 100g cashews, 3 garlic cloves, 3 tbsp nutritional yeast, 150ml oat milk, 1 tsp miso paste, ½ tsp Dijon mustard, 1 tsp black salt (kala namak - for that eggy flavor), 1 tsp sugar, a pinch of turmeric (for colour), salt & heavy cracked black pepper.
Gently warm the sauce in a pan with olive oil and loosen with 2 ladles of starchy spaghetti water.
Remove from the heat so it doesn’t over thicken (we don’t want stodgy spaghetti), then fold in your cooked spaghetti and fresh parsley.
To serve: Top with plenty of those crispy tofu lardons, fresh parsley, and extra black pepper!