1. Preheat the oven to 180 Celsius and line a baking sheet with parchment paper. Drain the excess liquid from the tofu and press it while the oven heats up.
2. Press down on the tofu to form it into more irregular shape, then roughly chop it. Place the tofu pieces on the baking sheet.
3. Bake for 20 minutes, then shake and flip the tofu pieces. Bake for another 15-25 minutes, or until the tofu pieces have firmed up significantly, with a slightly crisped crust on the outside. Remove from the oven and set aside.
4. In a large saucepan, heat the oils over medium heat. Add the onion, celery, and carrot, and continue to cook, stirring occasionally until the onions and celery are translucent, between 5 to 7 minutes.
5. Add the garlic, red pepper flakes, thyme, black pepper and white pepper and stir. Cook until fragrant, about 60 to 90 seconds. Add the broth and bring the mixture to a boil. Reduce to a simmer and stir in the soy sauce, nutritional yeast, pasta, and baked tofu pieces. Continue to cook for about 15 minutes, stirring occasionally to prevent sticking, or until the pasta is tender.
6. Season to taste with additional salt and pepper. Serve topped with fresh thyme or parsley, if desired.