Whole Wheat Pasta with 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. Add 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 later.

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

Mix the cooked pasta with the cashew sauce. Fold in the broccoli, cherry tomatoes, and tofu. Mix everything well and serve immediately.