Tofu Pasta

Cook the pasta as directed on the packaging, drain and set aside.
Remove the tofu from the packaging and press between kitchen paper towels (and place a heavy object on top of the tofu) to remove excess water.
Using your hands crumble the tofu into small pieces, set aside.
Sauté the oil and onion in a large skillet over medium heat for 2-3 minutes.
Add the garlic, zucchini and bell peppers. Continue to sauté until the vegetables are cooked, approximately 4-5 minutes.
Stir through the tomato paste, salt, pepper, dried herbs and red pepper flakes. Stir to combine.
Next, add the crumbled tofu and stir through the cooked vegetables.
Add the baby spinach, canned tomatoes and the vegetable stock.
Bring to a boil, reduce heat and simmer for 2-3 minutes, gently stirring.
Adjust seasoning to taste and toss through the cooked pasta.
Serve topped with fresh basil and parmesan cheese if desired.