Strong Queen Fusilli with Balsamic Tofu Crunch

Method

1. 1 Soak the cashews in boiling water and set aside.
2. 2 Crumble the tofu into uneven, bite-sized pieces.
3. 3 Mix balsamic vinegar, maple syrup, tomato paste, garlic granules (or powder) and a drizzle of olive oil in a container. Add tofu, seal, and shake well to coat.
4. 4 Air fry the tofu at 180°C for 15 minutes, shaking once or twice, until golden and crisp. (Oven option: 180°C fan for 20–30 minutes, turning halfway). Let cool slightly.
5. 5 Cook the pasta in well-salted water according to packet instructions. Reserve 1-2 ladles of pasta water.
6. 6 Drain the cashews and blend with rocket, basil, hemp seeds, nutritional yeast, lemon juice and zest, miso, garlic powder, 2 tablespoons of olive oil and 1-2 ladles of pasta water.
7. 7 Toss pasta with the sauce, loosening with extra pasta water if needed.
8. 8 Top with balsamic tofu crunch, finish with a drizzle of olive oil and black pepper, and serve.