Drain and press tofu. (If you don’t have a tofu press, wrap tofu in a kitchen towel and place on a plate. Cover with a couple heavy objects, like a book or two. Let sit for 30 minutes to an hour.)
Meanwhile, preheat oven to 350F. Heat olive oil in a large pan over medium heat. Add Brussels sprouts and squash and cook for ten minutes, stirring often. Season with salt and pepper. Add spinach and saute for 2 more minutes, or until wilted. Set aside.
Crumble pressed tofu and place in a medium bowl. Add hummus, pumpkin, nutritional yeast, dried sage, salt, and pepper. Use your hands to combine mixture. It should be moist and resemble ricotta cheese. Set aside.
Spray an 9x13in glass baking dish with cooking spray. Place uncooked noodles in the pan, criss crossed. I broke most of the noodles in half. It will look like a messy layer of noodles, and that’s ok! Cover noodles evenly with the jar of pasta sauce followed by the water. It will look soupy–that’s normal.
Top with vegetable mixture, then sprinkle small handfuls of the “ricotta” evenly on top. Season with a dash of salt and pepper.
Bake for 40 minutes. Remove from oven and allow pasta to “set” for 15 minutes prior to serving.