Drain the tofu and pat dry with several paper towels, pressing down lightly to help remove excess water, then cut into 1/2-inch cubes and set aside.

Trim the broccoli by removing the thickest part of the stem, then cut the thinner stems and florets into bite-sized pieces. Set aside.

Cook the linguine in a large pot of boiling salted water for about six minutes. During the last few minutes of cooking time, add the broccoli pieces to the water and cook for about three minutes, or until the pasta is al dente and the broccoli is bright green and just tender. Drain and then immediately rinse the pasta and broccoli in cold water. Drain well and set aside.

Using the same pot that the pasta was cooked in, heat 1/4 cup of olive oil over medium-high heat. When the oil is hot, add the cubed tofu and cook it in the hot oil for a few minutes, stirring frequently, until it is golden brown and lightly crisped all over. Reduce the heat to medium, then add the drained pasta and broccoli back into the pot, along with the remaining 1/4 cup of olive oil and the crushed garlic. Toss well for a few minutes until all the ingredients are combined and heated through. Season to taste with salt and pepper then serve immediately, topping each serving with 2 heaping tablespoons of Parmesan cheese.