Press the firm or extra-firm tofu for about 20 minutes to remove excess moisture. Cut tofu into bite-sized cubes and mix flour with salt and black pepper. Coat each tofu cube evenly with the flour mixture.

In a large skillet, heat olive oil over medium-high heat. Fry coated tofu cubes in batches, 3-4 minutes per side until golden brown. Transfer to a paper towel-lined plate to drain.

In the same skillet, reduce the heat to medium and add more olive oil if necessary. Sauté minced garlic for about 60 seconds until fragrant. Deglaze with vegetable broth and add cream, nutritional yeast, and spices. Simmer gently for 2-3 minutes.

Add the crispy tofu and sun-dried tomatoes into the creamy sauce, stirring to coat. Let it simmer for another 2-3 minutes, ensuring the tofu absorbs the sauce.

Fold in the torn fresh basil before serving. Adjust seasoning with salt or crushed red pepper as desired. Serve over rice, mashed potatoes, or pasta.