Preheat oven to 350 degrees
Slice the tofu into 8 even pieces (I sliced mine down the width of the block, turned the halves on the short end and cut 4 lengthwise slices)
Coat the bottom of a large saute pan with olive oil. Heat on medium high heat.
Meanwhile, place the egg into a bowl large enough to fit a tofu slice. Lightly beat the egg. Place the breadcrumbs in another similarly sized bowl.
Coat the tofu slices by coating each piece with egg, then breadcrumbs. Cook the slices of tofu in the oil for about 3 minutes per side, or until crispy and golden brown. Depending on the size of your pan, you may need to complete this step in batches.
As the tofu slices finish cooking, transfer them to a paper towel covered plate.
Coat the bottom of a 9x13" baking dish with 1 cup of the tomato sauce. Gently place the breaded, cooked tofu sliced into the baking dish on top of the tomato sauce.
Cover the slices with the remaining 1/2 cup of tomato sauce. The back of a spoon works well for this.
Top each tofu piece with a slice of mozzarella cheese.
Bake the tofu parmesan for 20 minutes, or until the cheese is melted and bubbly.
Meanwhile, prepare the pasta according to your package instructions.
Serve the tofu parmesan next to or on top of the pasta, with additional sauce as needed.