Creamy Cheesy Pasta with Peri Peri Tofu

🥘 Ingredients

• chilli flakes 2 tbsp
• oregano 1 tbsp
• salt 1 tbsp
• paprika 2 tbsp
• sugar 1 ½ tbsp
• garlic powder 1 tbsp
• onion powder 1 tbsp
• tofu 1 block
• soy sauce 1 tbsp
• peri peri spice mix 2 tbsp
• garlic 3 cloves
• vegan butter 2 tbsp
• flour 2 tbsp
• oat milk 1 cup
• vegan cheese ½ cup
• nooch ½ cup
• oregano 1 tsp
• salt ½ tsp
• black pepper ½ tsp
• rigatoni pasta 200 g
• peri peri spice mix ½ tbsp

1. 1

   Add chilli flakes oregano salt paprika sugar garlic powder onion powder into a pestle and mortar and grind down until it’s a fine powder. Place into an airtight jar and save for later.
2. 2

   In a bowl , add tofu , soy sauce , peri peri spice mix , and garlic and mix well. Marinate for 10 minutes .
3. 3

   Transfer the marinated tofu to a air fryer and cook for 15 minutes at 180°C.
4. 4

   In a pan , melt vegan butter . Whisk in flour until there are no lumps. Pour in oat milk and cook until thickened. Stir in vegan cheese , nooch , oregano , salt , and black pepper . Then add rigatoni pasta and mix to coat the sauce.
5. 5

   Add the cooked tofu{1%block} to the sauce and toss in extra peri peri spice mix and fresh herbs if desired. Serve and enjoy!