Start by boiling water in a large pot. Once boiling, add your choice of pasta and cook according to package directions until al dente, usually around 8-10 minutes. Reserve a cup of pasta water and then drain the pasta.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the cubed tofu to the pan and cook until it becomes golden and crispy, about 5-7 minutes. Stir occasionally to ensure even cooking.

Once the tofu is nice and crispy, add the minced garlic and chopped sun-dried tomatoes to the skillet. Sauté for another 2-3 minutes until the garlic is fragrant but not burnt.

Add the drained pasta to the skillet with the tofu mixture. Pour in some of the reserved pasta water to help coat the pasta with the flavors. Sprinkle in the Italian seasoning, and mix everything well, ensuring the pasta is covered in the sauce.

Taste the dish and add salt and pepper according to your preference. Serve warm, garnished with fresh basil for that extra touch of flavor and color!