Place the red bell peppers, quartered red onions, halved garlic heads, and cherry tomatoes into a baking dish. Drizzle with olive oil and roast in the oven until charred and tender.
Squeeze the roasted garlic cloves out of their skins and add them to a blender along with the rest of the roasted vegetables.
Add fresh basil to the blender and blend the vegetables into a smooth, creamy sauce.
In a large pan, cook the crumbled firm tofu over medium heat until it starts to brown.
Pour the glaze over the tofu and stir well to coat and caramelize.
Pour the blended red pepper sauce into the pan with the tofu and mix to combine.
Add the cooked pasta to the pan and toss until every noodle is evenly coated in the sauce.
Serve warm, topped with extra fresh basil and a sprinkle of vegan parmesan.
Cook it hands-free.
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