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Crumble the 300g medium firm tofu
Mix tofu crumble with 1 tbsp tomato paste, 1 tbsp light soy sauce, 1 tbsp agave, ½ tbsp dried oregano, 1 tsp chilli crisp oil, 1 tsp smoked paprika, and 1 tsp black pepper
Chop 1 red onion and slice 3 cloves garlic
Heat 2 tbsp olive oil in a pan and sauté the red onion and garlic
Add 1 tbsp tomato paste and 1 tbsp gochujang to the pan
Add ½ cup pasta water and ½ cup unsweetened plant cream
Stir in 1 tbsp vegan butter and season with salt to taste
Cook the pasta of choice (rigatoni) until boiled
Combine the tofu crumble and creamy gochujang sauce with the cooked pasta