On a baking sheet lined with parchment paper, mix the red bell peppers, onions, garlic and 1 tablespoon of olive oil and then spread evenly.
Bake for 15-20 minutes.
Meanwhile, cook the Barilla Gluten Free Elbows Pasta according to the instructions on the package. Set aside.
In a blender or food processor, add the veggies from the oven, raw cashews, milk, nutritional yeast, salt, pepper and red pepper flakes. Blender everything until smooth. If you think the texture is too thick you can add more milk according to your taste. Set aside.
Using a paper towel or a clean towel, press the excess moisture out of the tofu.
Cut into small square pieces.
In a nonstick skillet, heat 1 tablespoon of olive oil.
Add the tofu and stir fry until golden brown. It’s about 5-8 minutes. Set aside.
In the same skillet you cooked the tofu, add the sauce to warm up a little. Then add the cooked pasta and stir well.
Place the pasta on a plate dish and top with the crispy tofu and fresh chopped parsley. Enjoy!