Add onion, garlic, and optional red pepper flakes to the pan and sauté for 3-5 minutes, until onion is translucent.
Deglaze the pan with the veggie broth. (Or you can deglaze with a splash of dry white wine; then add the veggie broth after about 1 minute.) Scrape up any flour or browned bits from the bottom of the pan with your spoon.
Add the cashew cream, vegan parmesan, oregano, thyme, sun-dried tomatoes. Reduce the heat to low once the mixture reaches a simmer, and stir until the parmesan is melted. If the sauce thickens more than you like, simply add in a splash of water or veggie broth to thin it back out to your preferred consistency.
Give the sauce and a taste and season to preference with salt and fresh cracked black pepper. The amount of salt needed will vary depending on the sodium content of your veggie broth.
Add the cooked tofu back into the pan and allow it to simmer for another minute or two to reheat the tofu.
Serve garnished with fresh basil. Pair with pasta or rice for a satisfying meal.