Pesto Pasta With Crispy Tofu

Ingredients

• 1 onion, diced
• 4 cloves of garlic, grated
• 1 jar vegan basil pesto
• 400 mL of coconut milk (1 can)
• 1 cup of frozen peas
• 280 g of baby spinach (1 large bag)
• 1 lemon, juiced
• 3 tbsp nooch
• 1 tsp MSG
• 400 g dried pasta (I like penne or spirals)
• Olive oil, as needed
• 1/2 cup pasta water
• Salt and pepper to taste
• 1kg of firm tofu, ripped into chunks
• 2 tbsp nooch, ground to a powder
• 2 tsp paprika
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 1/2 tsp ground white pepper
• 1/2 tsp ground black pepper
• 1 tsp Taijin seasoning
• 2 tbsp cornflour
• 2 generous pinches of salt