Preheat the oven to 400F
Cook the pasta according to the package directions and set it aside
Prepare the tofu ricotta by adding the tofu, white miso, olive oil, nutritional yeast, garlic, and lemon juice to a food processor or blender and blend, stopping to scrape down the sides as needed.
Add salt and pepper to taste and place in the fridge for later.
To a large mixing bowl, add the chopped eggplant and zucchini, olive oil, basil, parsley, thyme, salt, and pepper, and toss. Then spread in an even layer on a lined baking sheet and bake in the oven for 25 minutes.
Remove the baking sheet from the oven and toss the kale with the zucchini and eggplant. Return to oven for 2 more minutes.
Remove veggies from the oven and add to a baking dish. Then add in the pasta, marinara sauce, and tomatoes. Toss to combine well and top with the vegan tofu ricotta. Place in the oven and cook for 20 minutes,
Remove from the oven and serve it up hot.
