Greek Mafaldine

Bring large pot of salted water to a boil for noodles. Combine tofu, just 3 tbsp vinegar, lemon juice, nutritional yeast, just half the garlic, and 1 tsp salt in food processor and pulse until well-combined coarse paste. Set aside. (4-servings: use 2 tsp salt) (TIP: Keep remaining vinegar for your own use.)

Add mafaldine to boiling water and cook until al dente, 8 to 10 minutes. Reserve ¼ cup pasta water, drain pasta, and set aside. Reserve pot for next step. (4-servings: reserve ½ cup pasta water)

Return same pot to medium heat with 1 tbsp olive oil. Add tomatoes and cook until they begin to burst, 5 to 7 minutes. Add remaining garlic, tomato powder, just ¼ tsp cinnamon, ½ tsp salt, and a pinch of pepper and cook until aromatic, about 1 minute. Add mojo rojo sauce, sugar, and reserved pasta water and cook until sauce begins to simmer, 3 to 5 minutes. (4-servings: use 2 tbsp olive oil, ½ tsp cinnamon, 1 tsp salt) (TIP: Keep remaining cinnamon for your own use.)

Add cooked mafaldine to pot with Greek tomato sauce with blistered tomatoes and stir to coat. Divide pasta between large bowls. Top with tofu-feta and torn basil leaves. Καλή όρεξη!