Toss the rehyrated soy curls in the nutritional yeast, garlic powder and soy sauce and transfer to a lightly oiled, foil-lined air fryer basket. Air fry in a single layer for 18 to 20 minutes at 400F.
Heat a tbsp of neutral oil (avo, sunflower) in a large saute pan over medium high heat. Add the sliced onions, stir and cover. Cook for 4 to 5 minutes until becoming soft, translucent and fragrant. Uncover and continue stirring occasionally for another 7 to 8 minutes as the onions caramelize; deglaze the pan with water as needed to unstick any stuck on bits (which adds flavour!).
Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente.
Once the onions are more caramel in colour and and have reduced in size by about half, add in the tomatoes and continue cooking for another 5 minutes, allowing the juice to release and deglaze the pan. Add a generous pinch of salt and pepper at this time.
Stir in the coconut milk and add the garlic, turn the heat down to medium and let the sauce come to a simmer. After about 5 to 7 minutes the sauce will have thickened slightly and turned into a golden, rosy colour.
Drain the pasta and transfer directly into the pan of sauce. Add the air fried soy curls and toss the pasta well to coat in the rose sauce.
Serve pasta into bowls, top with vegan parmesan cheese and some freshly cracked black pepper and enjoy!
