Creamy Curry Pasta

Soak the raw cashews (2 cups) in cold water overnight (8 hours) or boiling water for 1 hour. Drain and rinse. Add soaked [raw cashews], water (2.5 cups), curry powder (1.5 tbsp), garlic powder (1 tbsp), onion powder (1 tbsp), nutritional yeast (4 tsp) (if using), and [salt and pepper] to a high-speed blender. Blend until smooth. Set aside.

Cook the pasta (1 pound) according to package instructions until al dente. Save pasta water (1 cup). Drain and set aside.

Heat vegetable oil (1 tbsp) in a large pan over medium-high heat. Add the extra-firm tofu (1 package) (if using) and cook for 2 minutes per side until golden brown. Remove and set aside. Start 4m timer

In the same pan, cook cherry tomatoes (1 pint) for 2 minutes over medium-high heat. Stir in the cashew cream and cooked [extra-firm tofu]. Cook for 5 minutes, stirring constantly until the sauce boils. Turn off the heat. Start 7m timer

Add the spinach (2 cups) and cover with a lid for 5 minutes to wilt. Alternatively, stir until wilted (1-2 minutes). Start 5m timer

Add the cooked [pasta] and mix well. If too thick, add reserved [pasta water] until desired consistency is reached. Serve hot, garnished with parsley (0.25 cup) and [crushed red pepper flakes].