In a shallow dish, combine the olive oil, soy sauce, maple syrup, and cajun seasoning.
Add the tofu and turn each piece over to coat it in the marinade. Arrange the tofu in a single layer and let marinate at least 15 minutes, turning once.
Preheat the oven to 400ºF. Line a baking sheet with parchment or aluminum foil.
Transfer the tofu to the prepared baking sheet making sure you leave room between each piece so they’re not touching. Bake 45 minutes, turning once, or until browned and crisp on the outside.
When the tofu is almost done, bring a large pot of salted water to a boil and cook pasta according to package directions.
When the pasta is almost done, melt the butter in a large skillet over medium heat. Drain the pasta and add it to the butter along with the cream, Parmesan cheese, roasted red peppers, sun dried tomatoes, and pesto. Toss until the pasta is thoroughly coated and the sauce begins to thicken.
Serve immediately topped with sliced cajun tofu and an extra sprinkling of parmesan cheese if desired.