Move oven rack to middle position and preheat oven to 450°F. Bring medium saucepan of salted water to a boil for pasta. In separate medium saucepan, heat 1 tbsp olive oil over medium heat. Cook garlic until fragrant, about 1 minute. Stir in crushed tomatoes, tomato powder, Italian seasoning, just ⅛ tsp red pepper flakes, and a pinch of salt and pepper. Cook until sauce begins to thicken, 3 to 5 minutes; set aside.

Meanwhile, add pasta to boiling water and cook until al dente, 8 to 10 minutes. Drain and set aside.

Whisk together cornstarch, nutritional yeast, ½ tsp salt, and ¼ tsp pepper on plate. Press tofu in cornstarch mixture to coat. Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Cook coated tofu until golden brown and crispy, 6 to 8 minutes, flipping halfway through. Transfer to baking sheet, top each cutlet with just 2 tbsp tomato sauce, and sprinkle with mozzarella. Roast until cheese has melted, 8 to 10 minutes.

Return cooked penne to remaining sauce in saucepan and stir over low heat until warmed through, 2 to 3 minutes. Divide penne pomodoro and tofu “chicken” parm between serving plates and sprinkle with parmesan and as many remaining red pepper flakes as you'd like. Buon appetito!

You can also cook tofu cutlets in air-fryer at 400°F for 7 to 9 minutes, flipping halfway through; omit cornstarch from coating. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.