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Start by cutting your tofu into 1-2 inch pieces (cubes or triangles). Toss in a tbsp of cornstarch and garlic powder. Bake or air fry your tofu. Bake: Place tofu on a parchment lined baking sheet and bake in a preheated oven (400 F) for 20-25 minutes until golden and crisp. Flip halfway.Air Fry: Air fry your tofu for 12-15 minutes at 400F, shaking halfway, until golden and crispy.
In a high speed blender add your soaked cashews and ¾ cup water. Blend on high for a few minutes or until smooth or creamy.
Begin boiling your pasta to package instructions.
In a large saucepan, begin heating olive oil over medium heat. Add in the diced onion and cook for 5-6 minutes or until it starts to brown slightly. Then add in your minced garlic, oregano, and salt. Cook for another minute.
Add in your vegetable broth, sun-dried tomatoes, cashew cream, and red pepper flakes. Cover and simmer for 6-8 minutes.
Add in your vegan parmesan, fresh spinach, and basil. Stir well and simmer until spinach is cooked down.
Add in your cooked pasta and crispy tofu and stir until combined. Taste your dish and add more salt if needed.
Serve Marry Me Pasta warm and top with fresh basil, red pepper flakes, more vegan parm and/or nutritional yeast.