Begin by bringing a large pot of salted water to a rolling boil over high heat.

Add your preferred pasta shape and cook according to the package instructions, usually around 8–10 minutes for al dente.

Drain the tofu and press it to remove excess water. Crumble the tofu into small pieces.

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

Add the chopped bell pepper and any additional vegetables, sautéing for about 5 minutes.

Mix in the crumbled tofu, smoked paprika, chili powder, salt, and pepper. Cook for another 5 minutes.

Fold in the fresh spinach, tomato sauce, and parsley. Stir and let it simmer for about 5 minutes.

Drain the pasta and add it to the skillet with the sauce mixture. Toss to combine.

Spoon the pasta into bowls and garnish with fresh basil or parmesan if desired.