Ingredients
8 oz sun-dried tomatoes (1 jar or pouch)
1/3 cup dried basil (1 cup fresh leaves for a fancy version)
Lemon zest from 2 lemons (use a full 1/2 cup for a fancier version)
2 cloves garlic (use 4 if your family loves garlic for a memorable version)
1/2 cup warm water (from boiling the pasta, ideally)
2 tsp coarsely ground black pepper
1 medium jar sliced black olives (3/4 cup Greek or French, pitted and sliced, for the fancy version)
1 lb dried pasta of any kind
1 block extra-firm tofu
1/2 cup nutritional yeast

Instructions
If you are using tomatoes packed in oil, drain them well and rinse them. If you are using dry tomatoes, soak them in a small amount of hot water for at least half an hour and use the liquid for the sauce.

Boil the pasta, if intending to use pasta water for the sauce.

In the food processor, blend the basil, lemon zest, and garlic with the water, salt, and pepper. At the end, add the tomatoes and process briefly, so the sauce is still chunky. Be sure not to overprocess into a mushy paste.

Transfer to mixing bowl. Stir in the olives, cover, and let stand at room temperature for a few hours for optimum flavor if not using pasta water for the sauce.

Squeeze the water out of the tofu with your hands and place in a mixing bowl. Work the nutritional yeast into the tofu with your hands.

Boil the pasta if you haven't already, toss with the sauce, and sprinkle the tofu on top to serve.