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Preheat your oven to 180C Fan.
Toss the shiitake mushrooms with the soy sauce, paprika, honey, 1 tablespoon of olive oil and a little seasoning.
Spread out on a lined baking tray in a single layer and roast for 12-15 minutes until crispy and a little charred.
Add the silken tofu, soy milk, gochujang, nutritional yeast and miso to a blender and blitz until smooth.
Cook the pasta in a large pan of salted water according to pack instructions.
Heat the remaining oil in a frying pan on a medium heat and add the garlic cloves, fry for a couple of minutes until fragrant.
Turn the heat down and add the gochujang tofu sauce, drained pasta and half of the mushrooms and toss together well.
Divide between two plates and top with the remaining mushrooms, chives and chilli oil.