Finely dice the smoked tofu and fry from all sides in a pan with a splash of olive oil until crispy. Put aside.

Cook the pasta according to package instructions in a large pot with salted water until al dente. Meanwhile whisk the ingredients for the sauce until smooth.

Clean the brussel sprouts, cut into quarters and fry in the pan with another splash of olive oil on medium high heat for about 4 minutes. Finely dice onion and garlic, add to the pan and fry for another 1-2 minutes.

Cut the chestnuts into bite-sized pieces and add them with the sauce to pan. Bring to a boil. Because of the pasta cooking water, the sauce should get thicker. If the sauce gets too thick, just add a little bit water. If it is too thin, let it boil for a moment. Season with salt and pepper.

Mix the pasta with the sauce and serve it sprinkled with the crunchy smoked tofu.