Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain, keeping a little cooking water.

Sauté the aromatics

• Heat the olive oil in a pan over medium heat.
• Sauté the onion, garlic and dried herbs until soft and fragrant.

Add the tomatoes

• Add the canned tomatoes to the pan and cook until slightly reduced.

Blend with the tofu

• Transfer the tomato mixture to a blender with the silken tofu.
• Blend until completely smooth and creamy.

Combine and serve

• Pour the creamy sauce over the drained pasta and toss to coat, loosening with a splash of pasta water if needed.
• Season with salt and serve.