GET THE TOFU CRISPYYY! Heat 2 tbsp olive oil in a large frying pan over medium-high heat. Once hot, add the crumbled tofu, season well with salty + pepper, then leave it alone for 3–5 minutes until it starts to brown. Stir, then cook for another 3-5 minutes until golden and crispy. Remove from the pan, or move to the side.

MAKE THE YOGHURT While the tofu browns, make the the yoghurt - mix with 1 clove of the minced garlic and lemon juice. Season with salt and pop it in the fridge while you cook the rest.

GET THE TOFU SMOKY Add another tbsp of oil to the same pan. Fry the onion with a pinch of salt for 3–5 minutes, then add the remaining garlic, red pepper / tomato paste, paprika and cumin. Cook for another 2–3 minutes, then add the crispy tofu back in. Stir everything together until dark, smoky and fragrant. Add a splash of water if it starts catching.

COOK THE PASTA While everything is happening, cook your pasta in well-salted water until al dente.

MAKE THE PUL BIBER BUTTER Melt the plant-based butter in a small pan. Once bubbling, add the pul biber and let it infuse for about 30 seconds.

ASSEMBLE Spread a couple of spoonfuls of garlicky yoghurt into each bowl. Add the pasta, then more yoghurt, followed by plenty of the crispy tofu mixture. Finish with cherry tomatoes, sliced red onion, fresh parsley, a healthy drizzle of pul biber butter and a squeeze of lemon.