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Cut half of the smoked tofu into 1cm (½ inch) cubes.
In a container, combine the soy sauce, maple syrup, tomato purée and paprika. Mix to combine, then add the cubed tofu, mixing well ensuring even coating. Cover and set aside to marinade.
Bring a large saucepan of generously salted water to the boil and cooking the pasta according to the packet instructions.
While the pasta is cooking, prepare the creamy sauce. Combine the silken tofu, the remaining smoked tofu, soya milk, nutritional yeast, cornflour, kala namak and turmeric in a food processor and blend until smooth and creamy.
Heat a good glug of oil in a frying pan (skillet) and add the cubed tofu and the marinade. Fry for 5-6 minutes, or until the tofu starts to brown.
When the pasta is cooked, drain it, reserving half a ladle of pasta water.
Add the pasta and reserved pasta water back to the pan along with the creamy sauce and stir over a low heat for about 30 seconds until the sauce has thickened a little and is evenly coating the pasta. Don't heat it too long or it might thicken too much and become clumpy.
Serve topped with the smoky tofu, a generous pinch of black pepper and plant-based Parmesan-style cheese.