Tofu Spinach Pasta

Okay, I'll enter the recipe exchange. Here's a dish I make weekly. Pretty simple and vegan but feel free to make substitutions to your liking. Fresh spices are best but I often use dried ones.

Ingredients
1 lb tofu (not silken unless it has been frozen for longer than a week*)
6 to 8 flavorful mushrooms, sliced
6 to 8 cherry tomatoes, halved
1 to 2 big handfuls of fresh spinach
Fresh chopped basil
Several cloves crushed garlic
Salt and pepper
Olive oil
Dash of red wine
A long pasta of your choice

Prep
Heat a generous amount of olive oil in a large frying pan or wok over medium heat. Begin boiling water for pasta. Use a dash of salt and a drop of olive oil in water for flavor.

Slice tofu in half and squeeze out water between two cutting boards. Slice halves of tofu long way making strips. Rub garlic, salt and pepper on all sides of tofu strips and cover with chopped basil.

Place rubbed tofu into pan with any extra garlic and basil and cover for several minutes.

Add pasta to boiling water.

Turn tofu strips when bottoms begin to brown and use spatula to cut strips into cubes. Add mushroom slices and red wine (and, if necessary, enough extra olive oil to keep things saucy). Cover for several more minutes.

Stir, add tomato halves and re-cover for several minutes.

When tofu seems lightly browned on a couple sides, but not too crisp, add spinach right on top of everything, re-cover and turn off heat.

When spinach is nicely limp serve over pasta with a red wine and some french bread.

This is a single meal for me but would serve two to three normal people.

*Tofu note: Long frozen silken tofu acquires a fibrous texture much different than its original slippery, creamy state. Almost like that of baked fish. It tends to fall apart easily which is why I prefer to use the sponge-like non-silken variety for rubs like this.

Non-vegan/non-vegetarian options:
Substitute chicken for tofu if you like and/or dust with some grated hard Italian cheese.