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Preheat your oven to 180C and line a baking tray with baking paper.
Drain your tofu and pat it dry. Crumble it with your hands over the baking tray, until it resembles a mince-like texture.
Add the seasonings and olive oil, and mix the tofu to ensure it’s evenly coated.
Bake for 20 - 25 minutes or until the tofu is golden brown and slightly crispy.
To pan fry: Heat a tablespoon of oil in a pan and fry the tofu for 4-5 minutes until golden brown, then add the vegetables.
Meanwhile, start making the tomato sauce. Heat the olive oil in a saucepan over medium heat and add the peppers and zucchini, cooking for 5-6 minutes. Then add the minced garlic. Saute for 1-2 minutes until fragrant.
Tip in the tomatoes, fresh basil, salt, and pepper, and simmer for 6-8 minutes, gently stirring and crushing the plum tomatoes with the back of a wooden spoon.
Add a splash of water (¼ of the tin) and simmer for another 10 minutes.
Cook your pasta according to the package instructions.
Tip the baked tofu and red pepper into your tomato sauce and stir to coat the tofu.
Add in your cooked pasta and a splash of the pasta water, stirring to ensure the tofu is combined and the pasta is fully coated.
Top with the red pepper flakes, more black pepper, and fresh basil.