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Begin by cooking the dried pasta according to the package instructions. Add the green beans to the pot during the last few minutes of cooking.
While the pasta and green beans are cooking, prepare the almond pesto. Blend together the fresh basil, whole almonds, lemon juice, olive oil, chives, garlic, nutritional yeast, and sea salt until the mixture is smooth.
Once the pasta and green beans are cooked, drain them and return them to the pot. Stir in the almond pesto until everything is well combined.
In a separate pan, crumble the extra firm smoked tofu and mix it with cornstarch, smoked paprika, ground cumin, cayenne pepper (if using), sea salt, and black pepper.
Heat a drizzle of olive oil in the pan and cook the seasoned tofu until it becomes golden and crispy.
To serve, plate the pasta and green beans, topping them with the crispy tofu, a heaped tablespoon of soy yogurt for each portion, a sprinkle of chopped raw almonds, additional black pepper, and a drizzle of olive oil.