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 ¼ tsp salt in food processor and pulse until well combined into coarse paste. Set aside.

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.

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.

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

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.