Stir in fresh parsley, tomatoes, basil, oregano, and 1/2 teaspoon salt, and bring to boil. Reduce to a low boil and continue cooking for another 5 to 10 minutes, stirring occasionally.
Stir in olives.
Place tofu in a mixing bowl, add tofu seasonings (lemon juice, basil, onion and garlic powder, and salt) and mash with a fork until mixture is evenly crumbly.
When pasta is done, drain thoroughly. Return pasta to the pan it was cooked in. Add pepper and tomato mixture and gently toss.
Serve hot topped with tofu.
Notes
Be sure to squeeze as much liquid as possible out of the tofu before using.Use a bit less salt if using canned tomatoes with salt.