Step 1: Bring a large pot of salted water to a boil for the pasta. While waiting, dice the onion, celery, aubergine, and courgette. Mince the garlic. Crumble the firm tofu into small pieces, resembling ground meat.

Step 2: Heat olive oil in a large deep pan or Dutch oven over medium-high heat. Add diced onion, celery, and minced garlic. Sauté for 5 minutes until softened and fragrant.

Step 3: Add diced aubergine and courgette to the pan. Cook for another 5 minutes, stirring occasionally, until vegetables begin to soften.

Step 4: Stir in the brown lentils, crumbled tofu, canned chopped tomatoes, tomato paste, vegetable broth, dried oregano, salt, and black pepper. Bring to a simmer, then reduce heat to medium-low, cover, and let simmer for 6 minutes, stirring occasionally. (Start cooking pasta now, according to package directions, typically 10-12 minutes for al dente).

Step 5: Once the pasta is cooked, drain it. Stir the fresh basil into the lentil and tofu sauce. Serve the sauce immediately over the hot pasta.