Marry Me Tofu Recipe with Tomato Basil Cream Sauce and Pasta

Cook the pasta according to package directions. Drain well and set aside.
Meanwhile, preheat a large skillet with 2 tablespoons olive oil over medium-high heat. Sprinkle the tofu with salt and pepper. Sauté the tofu until lightly golden. (Alternatively, toss the tofu with 1 to 2 tablespoons of olive oil, salt, and pepper, then air fry at 400℉ for about 12 to 15 minutes.)
If needed, add another tablespoon of olive oil to the pan, then add the green onions and garlic to the tofu and sauté for 2 more minutes. Transfer to a separate dish and keep warm.
Reduce heat to medium. In the same pan, add the cream, vegetable stock, white wine, sun-dried tomatoes, tomato paste, and basil. Bring to a rolling boil and cook until reduced and thickened, about 5 to 7 minutes. (For more sauce and quicker thickening, whisk in a cornstarch slurry of ½ tablespoon cornstarch mixed with ½ tablespoon cold water.)
Reduce heat to low. Add the cooked pasta, feta cheese, parsley, and the tofu mixture. Toss everything together and warm through if needed. Remove from heat and season to taste with salt and pepper. Transfer to a serving dish.