For the pasta:

1. Melt the butter in a casserole dish or large saucepan and add the shallots. Saute on a low-medium heat for 5 minutes until they are soft and translucent.

2. Add the garlic and cook for a further minute.

3. Add the tomato puree, diced sundried tomatoes, and Italian seasoning. Stir everything together, then pour in the vegetable stock while continuing to stir.

4. Pour in the pasta and bring the pot to a boil, then simmer for 7-8 minutes. Stir the pasta frequently to avoid it sticking to the bottom.

5. Pour in the plant-based cream and stir. Check that the pasta is cooked - if not, simmer the pot for another minute or so until the pasta is to your desired consistency.

To make the tofu:

1. While the pasta sauce is simmering, drain the tofu and pat it dry with a tea towel or kitchen paper. 

2. Slice the tofu into 0.5-inch thick fillets. Place the cornflour and chicken seasoning on a plate and mix together. Add the tofu and flip it so that it is fully coated in the seasoned corn flour mix.

3. Heat the olive oil in a shallow pan and once the oil is hot, fry the tofu until crispy on both sides (approximately 2-3 minutes on each side).

4. Place on a chopping board and thinly slice the tofu fillets.

5. Add the pasta to a bowl and place the sliced tofu fillets on top. Top with fresh basil and the pasta allrounder, and enjoy!