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 chick'n parmesan between serving plates and sprinkle with parmesan and as many remaining red pepper flakes as you'd like. Buon appetito!

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. You can also cook tofu cutlets in air-fryer at 400°F for 7 to 9 minutes, flipping halfway through; omit cornstarch from coating.