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Prep the ingredients: Dice onion, garlic, carrots and celery. Chop sun-dried tomatoes. Cube tofu. Chop parsley and zest lemon.
Crisp the tofu: Warm some sun-dried tomato oil in the pan. Fry tofu for 6–8 mins until golden. Add balsamic, toss and fry 1–2 mins until sticky. Set aside.
Build the base: Add more sun-dried tomato oil. Sauté onion, carrot and celery for 8–10 mins until soft. Add garlic, smoked paprika and thyme; fry 1 min. Add tomato purée; fry 1 more min. Stir in sun-dried tomatoes, chopped tomatoes, stock and balsamic. Simmer 10 mins.
Add beans & pasta: Add borlotti, cannellini and pasta. Simmer 10 mins or until the pasta is cooked, adding spinach and nooch in the final 2 mins.
Finish & serve: Ladle into bowls. Top with crispy tofu, parsley and lemon zest. Finish with olive oil.