Cook Tofu. Preheat the oven to 400°F/204°C. Drain the tofu and press for 20 minutes to remove excess water. Once pressed, cut the tofu into cubes and add to a large mixing bowl with a few pinches of kosher salt (or sea salt) and ground cumin. Toss gently to coat all of the tofu pieces.
Heat a cast-iron or oven-safe skillet over medium heat with the oil. once the skillet is hot, add the seasoned tofu. Cook for 7-8 minutes, flipping once, or until the tofu has begun to brown.
Transfer the pan to the heated oven for 10-15 minutes, or until the tofu is firm and crispy.
Make the Creamy Hummus Sauce. Add the hummus, lemon zest, lemon juice, garlic powder, and red pepper flakes to a small bowl. Whisk to combine. Add enough water to thin so that a creamy yet pourable sauce forms. Taste for seasonings, adding salt and pepper as needed, or more lemon juice for acidity.
Assemble. Toss the pasta with the Creamy Hummus Sauce. Add in the Baked Tofu, edamame, carrot ribbons, kale/arugula, and any other ingredients to jazz it up. Toss to combine.