Mix the soy cream with the tahini and nut paste, season.
Cook the spaghetti in salted water until al dente, set aside approx. 100 ml of the cooking water. Drain the pasta, cover and set aside.
Sage and tofu
Heat the oil in a non-stick frying pan. Fry the sage until crispy, remove, drain on kitchen paper, set aside. Fry the tofu and garlic in the same pan for approx. 3 mins. Add the spaghetti, reserved cooking water and sauce, mix until you have a creamy sauce. Garnish with the reserved sage leaves and pepper.