Smoky Paprika Tofu Balls with Garlic Pasta

Steps

1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
2. In a large bowl, mash the tofu with a fork until fine, then add the breadcrumbs, parmesan, egg, onion, one third of the garlic, the paprika, cumin, oregano, red pepper flakes, half of the salt and the black pepper; mix well.
3. Roll the mixture into about 20 balls and set them on the sheet pan; brush them with one quarter of the olive oil.
4. Bake the balls 20 to 25 minutes, turning once, until browned and firm and they reach 160°F (71°C) in the center.
5. Meanwhile, bring the water to a boil in a large pot with the remaining half of the salt, cook the pasta until al dente, then drain, saving a splash of the cooking water.
6. In a large skillet, warm the remaining three quarters of the olive oil over medium heat, add the zucchini and cook 5 minutes until tender, then add the remaining two thirds of the garlic and cook 1 minute.
7. Toss the drained pasta into the skillet with the lemon juice, the parsley and a little of the reserved pasta water until glossy.
8. Divide the pasta among 4 plates and top with the tofu balls.