Arrange the tofu cubes on a nonstick tray. Drizzle 2 tbsp of olive oil and toss to coat. Sprinkle with a pinch of salt and pepper.
Place in the oven at 220C (200C fan) for about 10 minutes, turning half way until golden on all sides. You just want it lightly cooked, not too much or it will turn tough.
Meanwhile, warm the remaining 2 tbsp olive oil in a large, wide pan over a medium heat.
Add the onion, garlic, and chilli along with a pinch of salt and pepper. Sweat on low for around 10 minutes until nicely softened but not coloured.
Add the peppers and turn the heat up to medium and fry for 3-5 more minutes until just softening.
Add the passata and fresh basil and simmer for 10 minutes, then add the tofu.
Once the tofu goes in, you can put the pasta on to cook in plenty of boiling, salted water.
Simmer the sauce for a further 5-10 minutes until the tomatoes are nicely reduced and have no metallic taste. Season to taste
Once the pasta is cooked, serve onto plates and top with the tofu tomato pasta sauce.
I like to garnish with some torn mozzarella and a few spoonfuls of pesto (both vegan, if required).
Notes
I recommend about 300g of dried tagliatelle for four people.
I like to serve mine, as pictured, topped with some torn mozzarella and a drizzle of vegetarian pesto (about 100g / 3.5 oz of each), so if you're catering for a vegetarian or vegan, make sure to use appropriate garnishes for everyone's needs.