Preheat oven to 375°F and lightly grease a casserole dish with olive oil spray.
Add in the dry pasta.
Pour in the marinara sauce.
Rinse the empty jar with 2–2½ cups vegetable broth and pour it into the dish.
Stir everything together.
Tear the tofu over the top, then season with garlic powder, onion powder, Italian seasoning, salt, and pepper.
Cover tightly with lid/foil and bake for 30–40 minutes, until the pasta is cooked.
Remove lid/foil and stir everything together.
Spread a handful of baby spinach across the top.
Sprinkle with vegan mozzarella and vegan grated parmesan.
Bake uncovered for another 5–10 minutes until melty and lightly golden. Serve and enjoy!!