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Preheat oven to 375°F (190°C).
Cook pasta according to package directions. Drain and set aside.
Pour half of the sauce into a 13 in. x 9 in. (33 cm x 23 cm) baking dish, add tofu slices and cover with remaining sauce. Cover with cheese and sprinkle with breadcrumbs. Bake for approximately 15 minutes, then broil for 3 to 5 minutes or until cheese is melted and lightly browned.
Meanwhile, heat oil in a skillet and sauté zucchini. Add cooked pasta and pesto and mix well. Season with salt and pepper.
Serve tofu parmigiana with pesto and zucchini pasta.
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