Prepare the Cashew Cream: Drain the soaking liquid and add the cashews to a high powdered blender along with ⅔ cup hot water. Blend for several minutes, until the mixture is completely smooth. Set aside.

Prepare the Tofu: Cut the tofu into your preferred shape. Generously salt the tofu pieces and add pepper to preference. Add ⅓ cup flour to a plate or shallow dish and dredge the tofu.

Heat a skillet or braiser over medium heat. Add 2 tablespoons olive oil and heat until the oil shimmers. Add the dredged tofu pieces in one layer. Pan-fry until lightly golden brown on both sides, about 3-5 minutes per side. Remove the browned tofu to a plate.

Prepare the Sauce: Melt the nondairy butter in the same pan. Add in finely diced onion, red pepper flakes (optional), oregano, and thyme to the pan. Add a generous pinch of salt and sauté for 3-5 minutes, or until onion is tender. Add minced garlic and sauté for another 1-2 minutes.

Stir in the diced sundried tomatoes and sauté for another minute. Pour in vegetable broth. Stir in the cashew cream and vegan parmesan. Let the sauce simmer, stirring often, until it thickens to a creamy consistency.

Give the sauce a taste and season to preference with salt. Stir in fresh basil. Add the pan-fried tofu back into the pan, gently tossing to coat with sauce. Allow it to simmer for another minute or two to reheat the tofu.

Serve garnished with more fresh basil. Pair with pasta or rice for a satisfying meal.