Marry Me Tofu Recipe with Tomato Basil Cream Sauce and Pasta

Cook the pasta according to package directions. Drain well and set aside.
Meanwhile, preheat a skillet with 2 tablespoons olive oil over medium-high heat. Sprinkle tofu with salt and pepper. Sauté the tofu until lightly golden. (Alternatively, you can coat the tofu in 1 to 2 tablespoons of olive oil, salt, and pepper. Then air fry at 400℉ for about 12 to 15 minutes.
If needed, add another tablespoon of olive oil to the pan, then add the green onions and garlic to the tofu, and saute for two more minutes. Transfer to a separate dish and keep warm.
Reduce heat to medium. In the same pan add the cream, vegetable stock, white wine, sun-dried tomatoes, tomato paste, and basil. Bring to a rolling boil and cook until reduced and thickened, about 5 to 7 minutes. (For more sauce and quicker thickening, you can whisk in a cornstarch slurry of ½ tablespoon of cornstarch mixed with ½ tablespoon of cold water.)
Reduce heat to low. Add the cooked pasta, feta cheese, parsley, and the tofu mixture. Combine everything together and warm if needed. Remove from heat, season to taste with salt and pepper. Transfer to a serving dish.