Combine the pesto ingredients in your food processor, and pulse it until the basil, nuts, and garlic break down. Now, run it until you have a mostly smooth mixture, stoping periodically to scrape down the sides.
In a large bowl, toss together the tofu with ½ cup of the pesto sauce. Set the rest of the pesto aside for now.
Arrange the tofu on a lined baking sheet with the sliced tomatoes (cut sides up). Bake for 25-30 minutes, until the tofu turns golden brown.
For the pasta
While the pesto tofu bakes, cook your fettuccine according to package directions. Place the baby spinach or kale into your colander, and when you drain the pasta, toss it together with the greens. The hot water and hot pasta will wilt the greens perfectly. Toss the pasta and spinach together with the remaining pesto in a large bowl.
When the tofu and tomatoes are done baking, add them to the bowl with the pasta, tossing to combine. Serve topped with fairy dust, if you're using it.
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Notes
Instead of cheese, which is traditional in many pestos, this recipe uses nutritional yeast. If you can't find or don't want to use nutritional yeast, that's fine. Just omit it. The resulting pesto is still delicious without it.I know: placing the tomato pieces all cut side up seems a bit nit-picky, but I really do recommend taking the extra few seconds to arrange them this way. If you do them cut side down, the juices from the tomatoes will leak out and make the tofu too wet before it has a chance to brown and firm up in the oven. You can store leftovers in an airtight container in the refrigerator. They'll keep for three to five days.