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Preheat oven to 425F.
Cut the tofu into 8 slabs that are about ½-inch thick (like small playing cards).
Use a fork to stir together the panko, Parmesan, Italian seasoning, and garlic powder on a medium plate or shallow dish.
Crack the egg into a medium bowl and whisk well.
Dunk a tofu slab into the egg mixture and coat generously on all sides with the panko. Lay on a large baking sheet. Repeat with the remaining tofu. Bake until crispy and beginning to brown, particularly along the bottom, 30 minutes.
Spread 1 cup marinara sauce along the bottom of a baking pan large enough to accommodate the tofu in one layer (7- by 11-inches or thereabouts). Nestle the tofu in the pan. Pour the remaining marinara sauce over the tofu and smooth with a spoon. Scatter the Mozzarella on top.
Bake until the cheese melts and begins to brown, 20 minutes. Cut into squares and serve warm.
Serve with spaghetti.