Drain the tofu thoroughly and pat it dry with paper towels.

Slice the tofu into four even pieces and coat each piece lightly with 4 tablespoons of the flour.

Heat olive oil in a large skillet over medium heat until shimmering.

Add the tofu and cook until golden brown and crisp on both sides with a rich golden crust.

Transfer the tofu to a plate and season lightly with a pinch of salt.

Add about 4 cups of the zucchini to the same skillet and cook until softened, lightly browned, and fragrant.

Stir in the shallot, garlic, and black pepper and cook until aromatic.

Pour in the white wine and scrape up any flavorful browned bits from the pan.

Simmer until the wine is mostly reduced and concentrated.

Whisk the remaining flour into the vegetable broth until smooth.

Pour the broth mixture into the skillet and simmer until the sauce thickens enough to coat a spoon.

Add the cooked pasta and remaining zucchini to the sauce.

Toss gently until the noodles are coated and the zucchini becomes tender-crisp.

Stir in the capers, parsley, lemon juice, and half of the lemon zest.

Taste and adjust seasoning if needed.

Divide the pasta among serving bowls.

Place a piece of crispy tofu on top of each serving.

Finish with the remaining lemon zest and extra parsley before serving.