1 baking dish with lid (I like to use a round 2 1/2 quart dish) Drain tofu and squeeze out excess water. Place in baking dish. Mash up tofu. Add spices (about 1/2 Tbs each or to taste), tomato sauce and water. Let marinate for 15-20 minutes. Boil enough water to cover pasta by 2 inches. Add pasta to boiling water. Let boil for 5-6 minutes. Stir 1-2 times to prevent pasta from sticking together. Meanwhile, chop up mushrooms and zucchini. Pre-heat oven to 375 degrees. When pasta is cooked drain and mix with tofu sauce. Add veggies to mixture. Top with soy parmesan cheese if desired. I suppose soy mozerella would work. Cover dish with lid or aluminum foil. Bake 20 minutes. Uncover bake 5-10 minutes longer or til bubbly. Serve with vegan french bread and salad. Or enjoy plain. Very little fat. A good high-carb meal. But I'm not an expert!