Vegan Pasta Bake with Mushrooms

Name: Vegan Pasta Bake with Mushrooms
Cuisine: Asian, Japanese
Ingredients: 8 ounces pasta (½ packet); 7 ounces extra-firm tofu (½ packet), cut into 1-inch cubes; ¼ cup nutritional yeast; 2 teaspoons apple cider vinegar; 1 teaspoon Dijon mustard; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon ground mustard; ¼ cup unsweetened non-dairy milk; 1 ½ tablespoons mellow miso; 8 ounces cremini or white button mushrooms, sliced into about ½-inch-thick pieces; 1 tablespoon chopped rosemary leaves; 2 garlic cloves, minced; Drizzle of olive oil; Salt and freshly ground black pepper to taste