Cook pasta as per package directions. Reserve ½ cup of cooking water - drain.
Heat olive oil in a medium skillet, add shallot and garlic - cook for 2~3 minutes or until shallot is translucent.
Add peppers and cook till crisp tender. Stir in the tomatoes and baked tofu and cook till tomatoes are warmed through - but not mushy. Season with salt & pepper.
Stir in cream and lemon zest. Cook on medium-low flame until the sauce thickens, about 2~3 minutes.
Add the drained pasta or zucchini noodles (in my case) and cook till heated through. Add reserved pasta cooking water, if the sauce looks too thick. Taste and adjust the seasoning.
Sprinkle the breadcrumbs, if using and Serve warm and enjoy!!