Spaghetti Florentine

1/2 pound spaghetti
1 large container fresh baby spinach
1-2 cloves of garlic
olive oil, or flavored oil (such as basil, rosemary, hot pepper)
salt and pepper to taste
1 pound of extra firm tofu, drained and squeezed dry

Cook spaghetti according to directions.  Meanwhile, in another skillet, in 1 tbs olive oil, brown the tofu.  Remove to a plate.  In another tbs olive oil, sautee the garlic for 30 seconds to one minute, being careful not to brown.  Remove from heat and add the spinach, stir in the hot pan.

Before draining the pasta, remove 1 1/2 cups of the pasta water into a glass measuring cup.  Drain the pasta, put back into pot, and add the spinach mixture and the tofu.  Add the pasta water and stir and cook over medium heat until the spinach is wilted.  Top with 1-2 tbs olive or flavored oil, salt and pepper, and soy cheese if desired.