Start by bringing a large pot of salted water to a rolling boil. Add your choice of pasta and cook according to the package instructions, usually for about 8-12 minutes. Drain and set aside.

While the pasta cooks, drain the tofu and crumble it into small pieces. Set aside.

In a large skillet, heat olive oil over medium-high heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Toss in chopped bell peppers and any additional veggies. Sauté until the bell peppers soften, about 5 minutes.

Add the crumbled tofu, smoked paprika, salt, and pepper. Stir and cook for an additional 5 minutes until tofu is golden.

Fold in fresh spinach and tomato sauce. Stir and let simmer for 5 minutes until spinach wilts.

Carefully add the drained pasta to the skillet and toss to mix everything together, cooking for an additional 2-3 minutes.

Serve in bowls and garnish with chopped parsley and optional basil or cheese. Enjoy!