Tofu Pasta

0 Cook the pasta as directed on the packaging, drain and set aside.
1 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.
2 Using your hands crumble the tofu into small pieces, set aside.
3 Sauté the oil and onion in a large skillet over medium heat for 2-3 minutes.
4 Add the garlic, zucchini and bell peppers. Continue to sauté until the vegetables are cooked, approximately 4-5 minutes.
5 Stir through the tomato paste, salt, pepper, dried herbs and red pepper flakes. Stir to combine.
6 Next, add the crumbled tofu and stir through the cooked vegetables.
7 Add the baby spinach, canned tomatoes and the vegetable stock.
8 Bring to a boil, reduce heat and simmer for 2-3 minutes, gently stirring.
9 Adjust seasoning to taste and toss through the cooked pasta.
10 Serve topped with fresh basil and parmesan cheese if desired.