Begin by bringing a large pot of salted water to a boil. Add your pasta and cook according to package instructions, usually 8-12 minutes, until al dente. Drain and reserve some pasta water.

While the pasta cooks, drain and press your tofu to remove excess moisture. Crumble it into small pieces and set aside.

In a large skillet, heat olive oil over medium-high heat. Add minced garlic and sauté for about 2 minutes until fragrant and golden.

Add chopped bell pepper and any additional vegetables. Sauté for about 5 minutes until softened and caramelized.

Stir in the crumbled tofu with smoked paprika, chili powder, salt, and pepper. Cook for 5 minutes until heated through.

Add spinach, tomato sauce, and parsley to the skillet. Stir and let simmer for about 5 minutes until the spinach wilts.

Add the drained pasta to the skillet and toss until well combined. Use reserved pasta water if needed to loosen the sauce.

Serve warm and garnish with fresh basil and parmesan if desired.