Step 1: Bring a large pot of salted water to a rolling boil. Add whole wheat pasta and cook according to package directions until al dente (about 8-10 minutes). Before draining, reserve 120ml of the pasta cooking water.

Step 2: While pasta cooks, press excess water from tofu and cut into 1.5 cm cubes. Chop broccoli into small florets, halve cherry tomatoes, and mince garlic.

Step 3: In a large skillet or deep pan, heat olive oil over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant. Add tofu cubes and sauté for 5-7 minutes, turning occasionally, until golden brown. Add soya sauce during the last minute of cooking.

Step 4: Add broccoli florets to the skillet with the tofu and sauté for 3-4 minutes until vibrant green and slightly tender-crisp. Add cherry tomatoes and cook for another 1-2 minutes until they just begin to soften.

Step 5: Drain the pasta and add it directly to the skillet with the tofu and vegetables. Add nutritional yeast, fresh basil, salt, black pepper, and half of the reserved pasta water (60ml). Toss everything together, adding more pasta water as needed to create a light sauce that coats the pasta.