Start by bringing a large pot of water to a boil over high heat. Once boiling, add your chosen pasta and cook according to the package instructions, typically around 8-12 minutes. Drain and set aside.

While the pasta cooks, press the tofu to remove excess moisture and crumble it into small chunks.

In a large skillet, heat olive oil over medium-high heat. Add minced garlic and sauté for about 2 minutes until fragrant. Add the chopped bell pepper and sauté for another 5 minutes until softened.

Add crumbled tofu to the skillet with the sautéed garlic and bell peppers. Sprinkle in smoked paprika, chili powder, salt, and pepper, and cook for an additional 5 minutes.

Stir in fresh spinach and pour in the tomato sauce, cooking for about 5 minutes until spinach wilts and sauce is warmed through.

Add the drained pasta to the skillet and toss until well coated with the sauce. Add a splash of reserved pasta water if needed.

Serve the pasta onto warm plates, garnishing with chopped parsley.