Cook the fusilli noodles according to package directions, but a couple of minutes less since they will be cooked again with the sauce. Drain the pasta saving about ¼ cup to ½ cup pasta water.
Add olive oil to a hot pan. Add chopped onion and cook until translucent.
Add garlic. Cook 30 seconds.
Add crumbled tofu. Cook for about 5-10 minutes, or until starting to turn golden brown in areas.
Add herbs and spices,marinara sauce, and diced tomatoes. Mix thoroughly and cook for a few minutes.
Add pasta with the pasta water and cook until cooked through, about two minutes.
Notes
If you're feeding kids, I especially suggest starting with less spice.This pasta recipe will last about 5 days in an airtight container in the fridge.