Cut tofu into small cubes and place into a bowl
Add in 2 tbsp nutritional yeast, and the juice of 1 lemon and coat tofu - being careful not to break it into smaller chunks
Place onto a non stick baking mat or a sheet of parchment paper on top of a cookie sheet and place in the oven at 400F for about 25 minutes or until desired tenderness
While the tofu is cooking, add mushrooms, corn, peas and a splash of water to keep from any sticking to a pan and sauté until the moisture has been released (about 5 minutes on low medium heat)
Add pasta to a pot and cook as instructed on packaging
To finish up, add avocado, basil, garlic, 2 tbsp nutritional yeast, red pepper & plant milk to a blender and blend until creamy
Remove tofu from the oven when it has reached desired consistency, and mix everything together in a large bowl. Combine with creamy dressing & serve! Enjoy!