Kale Caesar Pasta Salad with Crispy Tofu (vegan, gluten-free)

0 Press tofu for 30 minutes. Cut the tofu into cubes. In a small bowl, add the nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and cornstarch. Stir until well combined. Add tofu to a large bowl. Pour soy sauce on top and gently toss until evenly combined. Pour the dry mixture over the tofu and toss until evenly combined. Air fry tofu at 400 degrees F for 20-25 minutes, shaking the tray halfway through. It is done when it is a nice golden brown and crispy.
4 Add all the dressing ingredients to your high-speed blender. Blend until smooth and creamy. Add a little more water if you want it thinner. Taste and adjust seasonings. You want the flavors to be strong/bold because it mellows out when you mix it with pasta salad.
5 To make the hemp seed parmesan, add all ingredients to your food processor. Pulse until crumbles form. Place in a jar and keep in the fridge. 
1 Cook pasta according to package’s instructions. Drain and set aside.
3 Assemble to pasta salad. Add the kale, cooked pasta, tomatoes, hemp parmesan, about 3/4 of a batch of caesar dressing, and the crispy tofu. Toss until everything is well combined. Taste and add more dressing and hemp parmesan if needed. Enjoy!