Plant-based hamburger helper with crumbled tofu and macaroni

Pat the extra firm tofu dry with a paper towel and crumble it into a bowl by hand; crumbling gives visual appeal and a tender texture.

Dice half an onion.

Heat the stainless steel pan dry over medium heat for two to three minutes, then add the oil and wait about 15 seconds before the tofu goes in, so it does not stick.

Add two teaspoons of avocado oil and the crumbled tofu and saute two to three minutes to cook out some of its moisture and add a slight crispy texture.

Add the smoked paprika and the soy sauce.

Add the dark soy sauce and saute two to three minutes; the moisture from the sauces deglazes any tofu stuck to the pan. Set the crumbled tofu aside.

Back on medium heat, add one teaspoon of avocado oil and the onions and saute a couple of minutes; do not wash the pan, the onions pick up the flavour.

Add the garlic powder, sweet paprika, cayenne pepper and tomato paste and stir.

Add the red wine, stir and cook about three minutes.

Add three cups of unsalted veggie stock, turn the heat up and bring to a boil.

Add the macaroni, stir well and cook to package instructions, in this case about nine minutes, stirring occasionally; the sauce thickens as the pasta finishes.

Add the crumbled tofu back in and stir; add a little more veggie stock if a thinner sauce is wanted. After a couple of minutes turn the heat off.

Stir in the plant-based cheese and melt it.

Plate the pasta and garnish with fresh parsley.