Remove the tofu from the package and dry it well with paper towels, pressing out as much moisture as you can.

In a food processor, add the tofu and pulse until smooth. Transfer the tofu to a large bowl and add ¾ cup mozzarella, the Parmesan cheese, basil, oregano, garlic powder, salt, and pepper. Mix well. Cover and refrigerate while you boil the pasta shells according to package instructions. Drain the shells and toss them with the oil to prevent them from sticking together.

Preheat the oven to 375 degrees F. Coat a 13x9-inch baking dish with cooking spray.

Spread 1 cup of marinara sauce on the bottom of the prepared baking dish. Remove the tofu and cheese filling from the fridge and spoon 2 tablespoons of filling into each shell, arranging them in the baking dish side-by-side. Spoon the remaining 1 cup of marinara sauce over the shells and sprinkle with the remaining ½ cup of mozzarella. Bake for 25 minutes, until the cheese melts and begins to bubble. Sprinkle with chopped fresh basil, if desired, and serve.