Preparation

Prepare the tofu bites

1. Preheat the oven to 220 °C (425 °F) and line a baking sheet with parchment paper.
2. Tear or cut the extra-firm tofu into bite-sized pieces.
3. In a bowl, mix the tofu with the piri-piri sauce, canola oil, and salt. Add the cornstarch and mix gently until the bites are well coated.
4. Spread the tofu on the baking sheet, making sure the pieces don’t touch each other. Bake for 20 to 25 minutes, flipping them halfway through, until they’re golden brown and slightly crispy.

Prepare the pasta and sauce

1. While the tofu is baking, cook the macaroni in a large pot of salted water according to the package directions. Before draining, reserve about 1 cup of the cooking water.
2. Return the drained pasta to the pot, off the heat. Add the vegan butter and toss to coat thoroughly.
3. In a blender, combine the silken tofu, nutritional yeast, piri-piri sauce, garlic powder, onion powder, salt, lemon juice, and paprika.
4. Blend until the sauce is perfectly smooth and silky, scraping down the sides of the blender as needed.
5. Pour the sauce over the pasta and toss to combine. Gradually add a little of the reserved cooking water until the desired consistency is reached.
6. Reheat over low heat for 2 to 3 minutes, stirring constantly. Avoid bringing the sauce to a boil.

Prepare the optional breadcrumbs

1. In a small skillet, melt the vegan butter over medium heat. Add the panko breadcrumbs and toast them for 3 to 4 minutes, stirring frequently, until golden brown.
2. Remove from the heat, then stir in the vegan Parmesan and parsley, if desired.

Serve

1. Divide the macaroni among plates. Top with piri-piri tofu bites and the crispy breadcrumbs.

Note : The amount of piri-piri sauce can be adjusted depending on the desired level of heat. Start with a smaller amount for a milder version, then add more to taste.