Cook the Pasta:
Bring a large pot of salted water to a boil. Add your pasta and cook until al dente according to package instructions.
If using broccoli, add it during the last 3-4 minutes of cooking. Drain the pasta and broccoli, reserving 1/2 cup of the pasta water.
Prepare the Tofu:
Press and cube the tofu. Heat 1 tablespoon of olive oil in a skillet over medium heat.
Sauté the tofu for 5-7 minutes until golden brown on all sides. Remove and set aside.
Sauté the Aromatics:
In the same skillet, add the remaining 1 tablespoon of olive oil.
Sauté the garlic and onion for 3-4 minutes until fragrant and translucent.
Make the Alfredo Sauce:
Reduce heat to low. Add almond milk, nutritional yeast, and lemon juice to the skillet.
Whisk until smooth, then add garlic powder, onion powder, salt, black pepper, and Italian seasoning. Simmer for 5 minutes, letting the flavors meld.
Combine Everything:
Return the tofu to the skillet. Toss it with the creamy Alfredo sauce.
Add the cooked pasta and broccoli, stirring until everything is well-coated.
If the sauce is too thick, add reserved pasta water as needed for desired consistency.
Fold in cherry tomatoes if using.
Serve & Garnish:
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh parsley for extra flavor and color.
