Vegan Tofu Pasta

Ingredients:
1 block of firm tofu, drained and pressed
8 oz of pasta (gluten-free if necessary)
1/2 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 zucchini, diced
1 can diced tomatoes
1 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
Salt and pepper to taste
2 tbsp olive oil
Nutritional yeast for topping (optional)
Instructions:
Preheat oven to 400°F.
Cut the tofu into small cubes and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Bake for 25-30 minutes, or until golden brown.
Cook the pasta according to package directions.
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes, or until fragrant.
Add the bell pepper and zucchini and sauté for 5-7 minutes, or until softened.
Add the can of diced tomatoes, tomato paste, oregano, basil, thyme, salt, and pepper to the skillet. Stir to combine.
Add the baked tofu to the skillet and stir to combine.
Drain the cooked pasta and add it to the skillet with the sauce. Toss to combine.
Serve the pasta with nutritional yeast sprinkled on top, if desired.