Press the tofu for at least 30 minutes to remove the excess liquid. Warm olive oil in a dutch oven or large stockpot and add tofu. Crumble the tofu with your fingers as you place it in the pot. Cook the tofu over medium heat, continuing to break it apart. Stir in soy sauce once cooked to your preferred doneness.

Add the diced onion, carrot, and celery. Let cook until softened, about 10 minutes. Season with Italian seasoning, garlic powder, salt, and pepper.

Stir in tomato paste, crushed tomatoes, and water. Bring to a boil, stir to combine, then lower to a simmer. Let the sauce simmer for about 10 minutes, stirring occasionally.

Meanwhile, cook the pasta according to the package directions. Before straining the pasta, reserve about 1 cup of the pasta water.

Add the cooked pasta to the sauce and give everything a big stir. Add ¼ cup of reserved pasta water to the sauce to thicken it up. Continue adding reserved pasta water until the sauce thickens and sticks to the noodles.

Taste and adjust seasonings, if needed. Before serving, top with a generous amount of fresh chopped basil.