Bring a large pot of water to a boil. Add salt and cook pasta according to package instructions, typically 8–10 minutes until al dente. Reserve pasta water, then drain.

Prepare tofu by draining and wrapping in paper towels to absorb excess moisture. Let sit for 5 minutes, then crumble.

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

Add chopped bell pepper and other vegetables. Sauté for 5 minutes until they soften.

Incorporate crumbled tofu, smoked paprika, chili powder, salt, and pepper. Cook for 5 minutes.

Mix in spinach, tomato sauce, and chopped parsley. Cook for 5 minutes.

Add cooked pasta to the skillet and toss to combine. Use reserved pasta water if needed.

Serve in bowls, garnishing with fresh basil or grated Parmesan, and enjoy!