Step 1

Place a large pan or dutch oven on medium heat. Add the olive oil and garlic and saute for 2 minutes or until the garlic is lightly golden.

Step 2

Reduce the heat to medium-low and add in the cumin, coriander, turmeric, paprika, chili powder and red pepper flakes. Toast the spices for 1-2 minutes.

Step 3

Add in the tomatoes and corn and continue to cook for 5-7 minutes or until fragrant. Season with salt & pepper to taste.

Step 4

Crumble in the tofu to the mixture and stir to combine. Use an immersion blender to blend all the ingredients into a smooth sauce. If you don’t have an immersion blender, you can use a normal blender and then put the sauce back into the pan once it is smooth.

Step 5

Reduce the heat to low, and stir occasionally while you cook your pasta.

Step 6

In salted boiling water, cook the noodles to al dente, about 6-7 minutes. Reserve about ¼ cup of pasta water.

Step 7

Add the pasta to the sauce and combine, using the pasta water to emulsify if needed.

Step 8

Top with either nutritional yeast, parsley or cilantro. Serve warm!