Cook the pasta according to instructions on package and set aside.
Breaded tofu: Mix the soy sauce, herbs, spices, cornstarch, lime in a shallow bowl. Coat each slice of the Tofu and let is sit to marinate for 10-15 mins. Meanwhile prep the sauce(below).
In another shallow bowl mix breadcrumbs, onion flakes. Coat each tofu slice in the breadcrumb mixture, Then pan fry in a regular skillet or grill skillet over medium-high heat for 4 to 5 mins each side, or bake for at 400 deg F (205 C) for 25 mins. Slice into half inch slices.
Make the Cajun Cream Sauce: Heat oil in a large skillet over medium heat. Add garlic and cook for a few seconds, add onion and mix and cook for half a minute. Add bell pepper and mushrooms and a good pinch of salt and cook until golden.
Meanwhile, blend the rest of the ingredients (tofu through salt) in a blender until smooth. Add this to the skillet and mix well. Bring to a boil. Taste and adjust flavor with more salt, cajun spice, nutritional yeast if needed. (some tofu brands are denser and might need more of the flavor ingredients).
Fold in the cooked farfalle and toss to coat. Switch off heat. Cover and let sit for 2 mins.
The pasta is great as is as well. Garnish with 1/4 cup or more chopped tomato, pepper flakes and cilantro. Serve with sliced breaded tofu, Store: Pasta sauce and cajun pasta can be stored refrigerated for upto 3 days. Tofu breading will soften on storage, Re-bake and serve.
To make the sauce without soy: Use 1/2 cup cashews , 1 tbsp flour and 1/4 cup more non dairy milk and blend with the rest of the ingredients. Use chickpea miso. Serve the Pasta without the breaded tofu topping or use roasted veggies or vegan chicken subsTo make the pasta gluten-free: Use gluten-free pasta of choice.Use gluten-free breadcrumbs for breading the tofu. Nutrition is for 1 serve