Cook the tagliatelle in salted water according to the packet instructions.
Pat the tofu dry and cut it into small cubes. Toss it in a bowl with the sweet and hot paprika, pepper and vegetable stock powder.
Heat the oil in a frying pan, add the seasoned tofu and cook for about 6–8 minutes, stirring occasionally, until golden.
Drizzle the soy sauce over the tofu, stir and add the water. Leave to simmer gently for 3 minutes.
Stir in the vegan sour cream and briefly heat the sauce through. Add salt to taste.
Serve the sauce with the cooked tagliatelle.