Fill a large pot halfway with water and bring to a boil. Add past and cook according to package directons until just al dente. Pasta will be tossed with vegetables, cooking further. You want it firm, not mushy. Rinse, drain and set aside.
Heat oil in wok or large skillet over medium-high heat. Add cumin, coriander, paprika and cardamon and stir for about three minutes, until dried spices turn dark and fragrant. Add garlic, ginger and onion, and continue cooking until they turn tender and fragrant, about 5 minutes.
Add the bok choy, broccoli, pepper, carrots and celery OR mixed chopped vegetables or your choice. Stir and continue cooking until all vegetables are tender but retain good color and shape, 8 to 10 minutes.
Add soy sauce, broth and tomatoes. If using optional tofu, press to drain it of water and dice into cubes. Add to vegetable mixture, stirring gently.
Add pasta and toss to combine.