Bring a pot of water to a boil and cook the chickpea pasta according to the package instructions until al dente. Drain and set aside.
Meanwhile, soak the cashews in 60ml of hot water for about 10 minutes to soften.
In a blender, combine the soaked cashews with a bit of the soaking water (if needed for blending) to create a smooth, creamy cashew cream.
Heat the olive oil in a skillet over medium heat. Sauté the minced garlic for about 1 minute until fragrant.
Add the chopped tomatoes to the skillet and cook for 3-4 minutes until they start to break down, forming a light sauce.
Crumble the firm tofu and add it to the skillet, stirring gently to incorporate it with the tomatoes.
Stir in the cashew cream and nutritional yeast, mixing thoroughly to create a luscious, creamy sauce.
Fold in the fresh spinach and let it wilt slightly, about 1-2 minutes.
Combine the cooked chickpea pasta with the sauce, ensuring every strand is well-coated.
Taste and adjust seasonings if needed, then serve warm and enjoy your protein-packed, creamy, and flavorful pasta dish.