Cook pasta according to directions and set aside.
Cut tofu into 1/4 inch slices. Mix together seasonings in small bowl. Rub spices into both sides of tofu slices. Heat one tablespoon of oil in large skillet. Fry tofu on each side for 5 mins over medium high heat. Remove and set aside.
Add olive oil to the same skillet. Cook garlic and onion for 3-4 mins, until soft. Add paprika, red chili flakes, sundried tomatoes, artichokes, capers and chicken broth and bring to simmer for 5 mins.
Make the cashew cream. Add cashews, lemon juice, and water to a blender or food process and blend until smooth.
Add the cashew cream, salt and pepper, and dijon to the skillet with the onion and spices mixture.
Add in 1/4 c pasta water, add in spinach, and noodles. Mix jntil creamy and well blended. Then add tofu fillets on top and spoon sauce over.