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by @plantifullybased

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400G Banza pasta (about 1 and 3/4 boxes)
1 block firm or extra firm tofu [400g]
3 tbsp fine breadcrumbs [30g]
1/2 cup non-dairy milk [120ml]
1/2 cup buffalo sauce
Green onion for garnish
Cheese Sauce
1/2 cup cashews [60g]
1-2 small carrots [35g]
1/2 medium cauliflower [250g]
1 can of cannellini beans, drained [245g]
1 cup non-dairy milk, unflavored and unsweetened [240ml]
1 and 1/2 tbsp nutritional yeast
1/4 tsp garlic powder
1/4 tsp turmeric
1/2 tsp salt
Preheat oven to 450F [232]. Bring a pot of water to a boil. Add in the cashews, cauliflower and carrots. Boil until fork tender, about 20 mins.
While that boils press the tofu. Once the tofu is pressed cut it into cubes. As big as small as you like. I prefer not to go too tiny. Getting anywhere from 35-45 cubes.

Add the cubes into a bowl and sprinkle the breadcrumbs on top. Move the bowl around and toss the tofu to coat it. These do not need to be perfectly covered just enough for a light breading.
Place the tofu on a parchment lined baking sheet. Bake for 20-25 minutes until crispy and golden.
Prepare the buffalo sauce by mixing together the non-dairy milk and buffalo sauce.
Once cauliflower, carrots and cashews are done boiling drain them.
Boil your water for the pasta. Cook the pasta to your preference. I have found with chickpea pasta I like to let it cook for longer.
Drain and rinse the beans.
In a high speed blender (if using a regular blender this may take a few extra minutes or extra non-dairy milk) or food processor add all the ingredients for the cheese sauce.
Blend until extremely smooth. Be sure to taste the sauce to make sure you like the flavors. If you are worried about adding too much salt start with a 1/4 tsp.
Once the tofu is done cooking lightly toss it in the buffalo sauce and place it back on your baking sheet. I prefer to put the tofu back in my warmed completely off oven after so the sauce bakes into the breadcrumbs a bit. But you can just coat them and leave it to the side if you prefer.