Preheat the oven to 425ºF, or an air fryer to 400ºF.
Season tofu: Transfer the tofu cubes to a medium bowl. Add the tamari and toss until evenly coated. Add the nutritional yeast, poultry seasoning, and oil (if using) and toss to coat the tofu.
Bake or air fry tofu: To bake, place the cubes on a large nonstick baking sheet in a single layer. Bake the tofu for 10 minutes before tossing the cubes so they cook evenly. Bake for 10 minutes more, or until crispy. To air fry, place the cubes into an air fryer basket. Air fry for 5 minutes before tossing the cubes so they cook evenly. Air fry for an additional 5 minutes, or until crispy. Continue cooking as needed until the desired crispiness. Cook aromatics: Heat a drizzle of olive oil in a large saucepan over medium-high heat. Cook the onion for 3 minutes, stirring frequently. Add the carrot and celery and cook for about 4 minutes more, or until the vegetables are just softened, stirring frequently.
Add the garlic, poultry seasoning, thyme, and Italian seasoning. Cook for one minute more, stirring constantly.
Simmer: Pour in the vegetable broth and bring the liquid to a simmer. Mix in the nutritional yeast and pasta. Simmer covered for about 8 minutes, or until the pasta is al dente. Stir frequently, adding more broth as needed. Season with lemon juice, salt, and freshly ground black pepper to taste.
Add the baked tofu and stir.
Garnish with parsley for serving.