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Preheat the oven to 220°C / 425°F. Add the cherry tomatoes to a baking tray and toss with 2 tsp olive oil, salt, and freshly cracked black pepper. Spread into a single layer and roast for 25 minutes, until blistered and juicy.
Blanch the cavolo nero in boiling water for 2 minutes, until deep green and tender. Lift it out with tongs and plunge straight into a bowl of ice water for a few minutes to lock in the colour. Drain and squeeze out the excess water.
Cook the pasta in the same salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
Add the cavolo nero to a blender along with the silken tofu, nutritional yeast, lemon juice, garlic, salt, black pepper, and ½ cup of the pasta water. Blend until completely smooth, adding a splash more pasta water if it’s too thick.
Return the pasta to the pot over low heat and pour in the sauce. Toss for 1–2 minutes, until every strand is well coated. Loosen with more pasta water if needed.
Serve with the roasted tomatoes on top and an extra crack of black pepper.