1Fill a deep cooking pot (20 cm ~ 8 inch) with water ~ 2 lt. Bring to a boil then add spaghetti.

2Reduce heat to medium and simmer the spaghetti for 12 minutes - or according to the time given in the packaging instructions. Taste the spaghetti to make sure it’s soft and cooked through. Drain and set aside.

3In the meantime, make the tofu bacon. Cut tofu into small strips and add to a non-stick frying pan.

4Add soy sauce and smoked paprika.

5Stir to coat using a silicone spatula. Arrange in a single layer and set heat to medium (induction #5).

6Fry for 5 minutes without stirring. Reduce heat to very low (induction #2) and fry for another 5 minutes, stirring occasionally.

7Make the sauce. Add tofu, milk, garlic powder, onion powder, ground cumin and salt to a blender (large cup).

8Blend until smooth ~ 60 seconds.

9Add the sauce and the tofu bacon to the spaghetti.

10Set heat to low (induction #4). Mix to coat and bring to a simmer. Stir and cook for 5 minutes or until the sauce thickens and is piping hot.

11Transfer to plates.

12Top with cashew parmesan and sprinkle with black salt.