Begin by dicing or crumbling the smoked tofu into small pieces, then chop one onion and three cloves of garlic.

In a mixing bowl, combine one cup of plant-based cream with half a cup of unsweetened plant milk, nutritional yeast, turmeric, kala namak, black pepper, and nutmeg.

Heat three tablespoons of olive oil in a large frying pan over medium heat, add the smoked tofu, and sauté for about 5-7 minutes until golden and crispy. Add chopped onion and sauté until translucent, then add garlic.

In a large pot, bring water to a boil, add salt, and cook spaghetti or linguine according to package directions, reserving 200-250 ml of pasta water before draining.

Add the drained pasta to the pan with the sautéed tofu, pour in the sauce and reserved pasta water, and toss everything together over low heat for 2-3 minutes until creamy.

Serve divided into bowls, finish with black pepper, chopped fresh herbs, and optional vegan Parmesan or nutritional yeast.