1Preheat the oven to 220°C (440°F) Fan. Cut the red bell peppers in half, remove the seeds, and place them cut-side down on a baking tray lined with baking paper. Roast for 25 minutes, or until the skins are wrinkled and slightly charred.

2Meanwhile, make the tofu puffs. Add tofu to a mini food processor.

3Blend into a smooth paste ~30 seconds.

4Transfer the tofu paste to a small mixing bowl. Add potato starch and salt.

5Mix well to combine.

6Divide the mixture into 8 equal portions. Roll each portion into a ball and place onto the same tray as the peppers.

7Roast for 15 minutes, or until slightly golden and firm.

8Transfer the roasted peppers to a bowl and cover with a plate. Let them steam for 5 minutes - this makes peeling easier. Peel off the skins and discard. Add the roasted peppers to a blender or food processor.

9Add milk, nutritional yeast, potato starch, lemon juice, syrup, garlic powder, and salt.

10Blend until completely smooth and creamy (~30 seconds).

11Transfer the sauce to a small saucepan over medium-low heat.

12Stir occasionally and cook for 2-3 minutes until the sauce thickens.

13Add the tofu puffs.

14Mix to coat and cook for another 2 minutes, stirring occasionally.

15Transfer to a serving plate. Garnish with fresh parsley and sprinkle with freshly ground black pepper.