Press the tofu for 60 minutes. Either do this by using a tofu press, or wrap the tofu in clean kitchen towels, place on a wire rack, and place a second pan on top of the tofu with some cans on top for weight.

Once the tofu has reduced in height by about 25%, place it on a pan and freeze it for 8 hours or overnight.

Thaw the tofu while pressing it again for 2-3 hours.

Once the tofu is 50% of its original thickness, cut each block in ½ making 4 thin cutlets. You can optionally trim the corners with the tip of a knife to give them a more natural non-rectangular shape.

In a cup or small bowl, whisk together the garlic, poultry seasoning, nutritional yeast, bouillon paste, miso and water until smooth.

Heat olive oil in a wide skillet over medium-high heat. After 90 seconds, when the oil is hot, brown the tofu cutlets for 3-4 minutes on each side until evenly golden brown.

Pour the marinade into the pan and continue to cook the tofu for 60-90 seconds on each side to absorb the flavor. Remove the cutlets from the pan and allow to cool.

Preheat the oven to 375°F (190°C). Place the dredging flour into a bowl. Prepare the batter by whisking together the plant-based milk, apple cider vinegar, flour, and salt and whisk until smooth.

In a separate shallow dish, combine the panko, flour, oregano, black pepper, and salt.

Coat each cutlet in the flour, dip into the batter, allowing excess to drip off, then press into the breadcrumb mixture so all surfaces are evenly coated. Place on a tray.

Pour the frying oil into a Dutch oven or large skillet to form a shallow layer. Place over medium-high heat. After 90 seconds, test with a small pinch of breadcrumbs; they should sizzle steadily. Add the cutlets without overcrowding. Fry for 3-4 minutes per side over medium heat until golden and crisp. Transfer to a rack.

Bring a large pot of water to a rolling boil over high heat. Add salt and spaghetti. Cook according to package timing, stirring occasionally. Drain and set aside.

While the pasta cooks, warm the marinara in a saucepan over medium-low heat for 5 minutes, stirring occasionally.

Prepare the cheese sauce. Place a saucepan over medium heat and add the olive oil. After 60 seconds, add the minced garlic and cook for 60 seconds, stirring constantly. Add the tapioca starch, flour, and nutritional yeast. Stir continuously for 2 minutes to form a smooth paste. Gradually whisk in the plant-based milk until smooth. Cook over medium heat for 4 minutes, stirring constantly, until thickened. Add the vegan mozzarella, rice vinegar, mustard, and salt. Stir until fully melted and smooth. Remove from the heat.

Arrange the fried cutlets in a baking dish. Spoon marinara over each piece, then spread a layer of cheese sauce on top. Bake on the center rack for 12-15 minutes at 375°F (190°C) until heated through and lightly browned on top.

Serve the cutlets over the cooked spaghetti with additional marinara as desired. Garnish with basil leaves, grated vegan parmesan, and chopped parsley before serving.