Creamy Roasted Tomato & ‘Bacon’ Gochujang Pasta

Put all the marinade ingredients in a bowl and whisk together, then set aside. Drain the tofu from its water and pat dry to remove excess moisture. Chop the tofu into ½cm bite-sized pieces. Tip the cubes into the marinade, then mix to evenly coat. Set aside.

Heat your air fryer to 190°C. Slice the tomatoes in half and sprinkle with salt and drizzle with olive oil. Roast for 12-15 mins using the roast function.

Meanwhile, heat a drizzle of olive oil in a non-stick pan over a low-medium heat. Add the tofu pieces along with the remaining marinade. Let the tofu fry for around 8 mins, tossing now and then, until the pieces are slightly caramelised.

Meanwhile, thinly slice the garlic. Heat a drizzle of olive oil in a non-stick frying pan over a low-medium heat, then add the garlic and lightly fry for 1 min until fragrant. Add the tomato purée and gochujang, then stir well and cook for 1 min. Add the soy milk, turn the heat to low and simmer for 5-8 mins. Squeeze the lime juice and add the maple syrup, stir again and turn off the heat.

Bring a pot of salted water to the boil and add the pasta. Once it’s al dente, drain and reserve a mug of cooking water.

Combine the pasta with the gochujang sauce, ¾ of the roasted tomatoes and ¾ of the ‘bacon’ tofu pieces. If you feel like the pasta needs water, add a splash of the reserved pasta water.

Plate up the pasta, then top with the remaining cherry tomatoes, the remaining ‘bacon’ pieces, chopped coriander (if using) and a crack of black pepper.