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Cook pasta according to package instructions until al dente. Reserve ½ a cup of pasta water. Drain pasta and set aside.
Finely dice the onion and garlic. Heat olive oil in a pan over medium to high heat. Add the onion and sauté for 2-3 minutes. Add the garlic and Italian herb blend and sauté for a further 1-2 minutes.
Pour in the canned tomatoes, tomato paste, balsamic vinegar, pasta water, salt and pepper and mix well. Bring to a simmer and reduce heat to low to medium. Cook for 10-13 minutes, stirring occasionally, until thickened.
Transfer the sauce into a blender. Add the silken tofu and blend until smooth. Pour over the pasta, optionally garnish with fresh herbs and enjoy! Store in the fridge for 4-5 days.