Press tofu for 5-10 minutes: cut tofu in half length-wise and wrap in a clean kitchen towel to blot out moisture. Place something weighted on top like a cast iron skillet or a pot.

For the pesto: add all the pesto ingredients to the food processor except the olive oil. Pulse until pesto becomes a thick paste, scraping the sides as needed. Add the olive oil, pulsing until desired consistency. Add anything more to-taste.

Tofu: After tofu has been pressed, cut into cubes and place in medium-sized skillet (preferably non-stick). Drizzle with olive oil and add all spices in the "Tofu" section and gently toss to combine. Cook tofu on medium heat until the tofu browns, stirring occasionally.

Veggies: In a large skillet on medium heat, sauté onions, broccoli, and asparagus until softened. Add  zucchini and cook another couple of minutes, then turn off heat. Season with a little salt and pepper.

While tofu and veggies are cooking, cook 12 oz of pasta according to package directions, until al dente.

When noodles are have finished cooking, strain water out and add noodles back to pot. Stir in pesto until noodles are coated, then stir in cooked veggies, and tofu last. Add anything more to-taste.

Enjoy immediately, topping with sliced cherry tomatoes and optional pine nuts and/or vegan parmesan.