In a large pan, place a splash of oil and then fry off onions, garlic, ginger and orange zest. Separately cook pasta and fry off tofu.
Add in the curry paste and combine. Cook for a few minutes longer.
Pop sliced mushrooms into the pan. Cook until they start to release water, this should take a few minutes.
Pour the tomatoes and orange juice in, stir, bring to a boil then immediately reduce to a simmer.
Add the peppers and tofu and cook for five more minutes, then pour the pasta in and mix it all up well. Make sure the pasta is coated in the sauce evenly. Season to taste.