Cut the cauliflower into little teeny pieces, steam and drain. Cook and drain spinach. Mash and drain tofu. Place zucchini strips on a non-stick pan or cookie sheet and bake at 375F/190C for 10 minutes, flip and cook 10 more minutes, then set aside. Mix tofu, spinach, garlic and herbs. Set aside. Spoon on a layer of the tofu mixture, then a layer of cauliflower. Add the rest of the zucchini and spread the tomato sauce on it. Sprinkle with nutritional yeast. Bake covered at 180C/350F for 25 minutes, then uncovered for 15 minutes more.

Try this substituting eggplant for the zucchini sometime.