Fill a large pot with water and bring it to a rolling boil over high heat. Add a pinch of salt and cook pasta according to package directions for 8 to 12 minutes. Drain and set aside.

While the pasta is cooking, drain the tofu and wrap in paper towels to absorb excess moisture. Let sit for about 5 minutes, then crumble into small pieces.

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

Toss in chopped bell peppers and sauté for an additional 5 minutes until they soften.

Add crumbled tofu, smoked paprika, chili powder, salt, and pepper. Stir thoroughly and cook for another 5 minutes.

Fold in fresh spinach, let it wilt, then add tomato sauce and parsley. Stir and let simmer on low for about 5 minutes.

Add the drained pasta to the skillet, tossing to coat with the sauce. Cook for an additional minute or two.

Spoon the pasta into bowls and serve immediately. Garnish with fresh basil or vegan parmesan.