Transfer to a plate and repeat with 1 tablespoon oil and
remaining tofu.
Place it into the skillet, and repeat for
the remaining tofu slabs.
Cover the dressing with
the remaining tofu, carefully sealing the edges.
Combine the pumpkin or squash pulp in the food processor with
the remaining tofu, cream cheese, and sugar, along with the cinnamon and pumpkin pie spice.
Crumble
the remaining tofu into the pan with your hands.
To
the remaining tofu mixture add the thawed, pressed dry frozen spinach.
Add the next layer of 4 noodles and top with
the remaining tofu - ricotta, the remaining roasted vegetables, remaining kale, and 2/3 cup of sauce.
In the small bowl, mix together the cornflour, five spice and a pinch of salt, mix together and then individually coat the cubes in the cornflour mix, then place on the baking tray and repeat with
the remaining tofu.