Vegan pasta casserole with smoked tofu

Ingredients for 4 servings:

• 500g fusilli
• 175 g smoked tofu
• 2 tbsp oil for frying
• 2 tbsp soy sauce
• 2 tsp paprika powder
• 1 onion(s)
• 1 garlic clove(s)
• 200 ml cream substitute
• 150 g sour cream substitute (crème fraîche, vegan)
• salt and pepper
• basil
• 150 g cheese substitute, grated
• n. E. Cherry tomatoes, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Preheat the oven to 200°C (top/bottom heat). Cook the pasta in salted water until al dente, according to the package instructions. Meanwhile, finely dice the smoked tofu and onion. In a sufficiently large pan or another pot, lightly fry the diced smoked tofu with the oil, soy sauce, and paprika. Then add the diced onion and press in the garlic clove. When the onions are translucent, deglaze with the cream substitute and add the vegan crème fraîche. Season to taste with salt, pepper, and basil. Once the pasta is al dente, drain it, remove the sauce from the heat, add the pasta, and mix well. Fold in half of the grated cheese and, if desired, halved tomatoes. Transfer everything to a baking dish and sprinkle with the remaining grated cheese. Bake for about 20 minutes.