Preheat your oven to 425°F (220°C).
In a large Dutch oven or pot, heat 1 tsp (5 ml) of olive oil over medium heat.
Add the chopped bell pepper and cook for 3 minutes, stirring often.
Stir in the frozen peas, minced garlic, and thyme, and cook for 2 more minutes.
Transfer the vegetable mixture to a bowl and set aside.
In the same Dutch oven, bring a pot of salted water to a boil.
Add the farfalle and cook for about 4 minutes, or until just al dente.
Drain the pasta well, transfer it to a clean bowl, and toss with 2 tsp (10 ml) of olive oil to prevent sticking.
Return the Dutch oven to the stove.
Pour in 1½ cups of milk and heat over medium until it's almost simmering.
In a small bowl, whisk the remaining ¼ cup of milk with the flour until smooth, then whisk this mixture into the hot milk in the pot.
Continue to cook over medium-low heat, whisking constantly, for about 2 minutes until the sauce thickens and bubbles.
Remove from the heat and stir in the grated Cheddar cheese until melted.
Season with salt and pepper to your liking. Gently fold in the cooked pasta, the reserved vegetable mixture, and the diced smoked tofu.
Transfer the mixture to a casserole dish.
In a small bowl, mix the breadcrumbs with the remaining 1 tsp (5 ml) of olive oil and sprinkle it evenly over the top.
Bake, uncovered, for 20 minutes, or until the topping is golden brown and the casserole is bubbly.
Let it rest for a few minutes before serving hot.
