Creamy gochujang and spicy tofu rigatoni

Method

1. 01.

   Heat the oven to 200°C. Crumble the tofu into a bowl and mix with the rest of the crumble ingredients.

2. 02.

   Spread on a lined tray. Bake 20 min, stirring halfway, until browned and crisp.

3. 03.

   Cook the rigatoni in salted water until al dente. Reserve a mug of pasta water, then drain.

4. 04.

   Fry onion in the oil 5 min. Add garlic and cook 1 min. Stir in tomato purée and gochujang, cook 1 min.

5. 05.

   Add 120ml pasta water and the plant cream. Simmer 3–4 min, then stir in the vegan butter.

6. 06.

   Toss the pasta through the sauce, season to taste and top with the crispy tofu.