This is a combination of my own pasta experiment and bits of flavors from a Racheal Ray recipe. It's easy, gives you plenty of veggies, and looks great with the colors of the olives, peppers, tomatoes, and spinach.
I tend to eyeball things such as the amount of spinach, so if the size looks off adjust to your preference.
FOR TOFU RECIPE: Press firm tofu for a while to drain excess water, then marinade. I cut mine into small bites and fry it in a pan with no added oil. If making this recipe for a vegetarian, please be sure to use vegetable stock and not substitute chicken!