Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions (about 8-10 minutes). Drain and reserve a bit of pasta water.

Drain tofu and press gently with a kitchen towel to remove excess moisture. Crumble tofu into small pieces and set aside.

In a deep pan, heat olive oil over medium-high heat. Add minced garlic and sauté until fragrant (1-2 minutes).

Add chopped bell pepper to the pan. Sauté until tender (about 5 minutes).

Stir in crumbled tofu, smoked paprika, chili powder, salt, and pepper. Cook for another 5 minutes.

Fold in spinach and tomato sauce. Simmer for about 5 minutes until heated through.

Add cooked pasta to the sauce. Toss together, adding reserved pasta water if necessary.

Serve hot, garnished with parsley or basil and a sprinkle of cheese if desired.