Bring a medium saucepan of water to a boil for the pasta. When it’s boiling, salt generously.
Cut the tofu into 4 slabs. Squeeze out as much water as you can. Crumble tofu into small pieces, about the size of a blueberry. Transfer to a large bowl. In a small bowl, combine the salt and spices. Sprinkle over tofu and gently toss with your hands to coat.
Cook the tofu. Heat the oil in a medium or large nonstick frying pan over medium-high heat. Once hot, add the tofu and spread out in a single packed layer. Cook 2 to 3 minutes undisturbed. Flip and continue cooking for a total of 10 to 12 minutes, stirring only every 2 minutes, until most of the tofu is browned.
Cook the pasta and broccoli. While the tofu is cooking, cook the pasta according to package instructions for al dente. About 3 minutes before the timer is done, add the broccoli and cook until the pasta is al dente and the florets are bright green and crisp tender. Drain and rinse under cool water to bring to room temperature.
Make the sauce. Meanwhile, stir together the almond butter, agave, vinegar, soy sauce, and chile flakes. Add a bit of water to thin out.
Toss cooled pasta and broccoli with the almond butter sauce. Add in the tofu crumbles. Drizzle very lightly with toasted sesame oil and garnish with sesame seeds.