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Sauté onion in oil and a little salt for 8 mins, on low heat.
Add garlic and fry 1-2 mins more.
Add the sundried toms and the tomato puree, fry off for 3 mins more.
Add the tomatoes and a pinch of salt. Mix well and bubble on low whilst you make the tofu crumb.
Crumble the firm tofu with your hands.
Mix the paprika, cayenne, very little salt and plenty of black pepper.
Fry in a little olive oil, allowing the tofu to sit for 10-15 seconds at a time so it gets a golden crumb.
After 5 mins, add the tamari and stir more vigorously to make sure it doesn’t burn.
Once golden and dark in colour, take off the heat and tear in the basil leaves. Mix and set aside.
Take the sauce off the heat and put the pasta on to boil in plenty of very salty water.
Reserve 2 mugs of cooked pasta water before draining.
In a bullet blender, blend the cooled sauce with the silken tofu, 1 ladle of pasta water, miso and lemon juice.
Season to taste, hold off adding a load more salt because you’ll use more salty pasta water when combining the sauce with the starchy pasta.
Combine sauce and cooked pasta, using more pasta water as you need, stirring gently.
Top with the golden tofu crumb, olive oil and more black pepper.