• Bring a 4-quart pot of salted water to a boil for the pasta and cauliflower. Make the Bestest Pesto.

Prepare the tofu:

• Preheat a large nonstick pan, preferably cast iron, over medium-high heat.
• Pour the tamari onto a rimmed dinner plate. On a separate plate, use your fingertips to mix together the bread crumbs, garlic powder, thyme, rosemary, and basil.
• Place a handful of tofu cubes in the soy sauce and toss to coat, then move them to the bread crumb plate and dredge to coat. (Use your wet hand for the tamari and your dry hand for the bread crumbs, otherwise you'll end up with a giant crumb mitten.) Set the coated cubes to the side and repeat until all the tofu is breaded.

Cook the tofu:

• Add a thin layer of olive oil (spray oil works great) to the preheated pan and transfer the tofu cubes in, making sure not to crowd the pan (cook in two batches if needed). Drizzle or spray the tops with a little extra oil. Let them cook for a few minutes, then flip carefully with a thin metal spatula. Cook for about 7 minutes total, adding a splash or spray more oil if the pan gets dry, until browned on most sides.

Assemble:

• When the water is at a rolling boil, add the linguine. After about 4 minutes, add the cauliflower right into the same pot. Cook for about 8 more minutes, until the pasta is al dente and the cauliflower is tender.
• Drain everything into a colander, then return the pasta and cauliflower to the warm pot. Stir in the pesto until everything is glossy and well coated. Divide into bowls, top with the crispy breaded tofu, and serve hot.