Whole wheat pasta with creamy cashew sauce and broccoli

Soak the cashews in water for about 2 hours. Then drain the water, put the cashews in a blender, add 100 ml of fresh water, and blend until smooth. Now add the nutritional yeast, garlic powder, salt, and pepper, and blend again until a smooth sauce forms. Don't worry if it seems a bit liquid – the pasta will absorb the sauce well later.

Cook the whole wheat pasta in salted water according to package instructions until al dente. Divide the broccoli into florets and steam until tender but still crisp. Halve the cherry tomatoes. Cut the marinated tofu into small cubes or crumble it with your fingers.

Combine the cooked pasta with the cashew sauce. Fold in the broccoli, tomatoes, and tofu, mix everything carefully, and serve immediately.