Place tofu in a cheese cloth; squeeze to remove excess liquid. In a saucepan, heat 3 tablespoons of the olive oil and brown tofu. Add garlic and onion; cook until onion is clear. Add spaghetti sauce, water, spinach, and seasonings; simmer for 10 minutes. Oil bottom and sides of a 13 x 9-inch pan with the remaining 1 tablespoon olive oil. Layer uncooked noodles, sauce mixture, and shredded cheese. Repeat layers; spread ricotta cheese over top layer. Cover and bake in electric oven at 350°F for 45 minutes. Uncover and bake for 15 more minutes. Makes 6 to 8 servings.