Serves 4 to 6
Bring a large pot of salted water to a boil. Add fusilli and cook until al dente, 8 to 9 minutes. Drain pasta in a colander, reserving 1/2 cup cooking liquid. Return pasta to pot and toss with cooking liquid. Cover and set aside.
In a large skillet over medium heat, add oil. When hot, add tofu and red-pepper flakes and cook, stirring occasionally, until slightly browned, about 5 minutes. Add salt; toss to combine. Add zucchini, squash, and tomato and cook until slightly tender, another 5 minutes. Stir in olives and garlic, then add cooked pasta and toss to combine. Garnish with Parmesan, goat cheese, and basil. Serve immediately.