Grandma's Vegan Hamburger Casserole

0 Preheat the oven to 350 degrees(F).
1 Cook the noodles according to package directions. Drain when al dente.
2 Now, once you have prepped the tofu, heat the olive oil in a large non-stick skillet on medium high.
3 Add the onion and sauté reducing heat as needed, until the onion is translucent. About 2-3 minutes. 
4 Then crumble the tofu into the skillet, breaking any large chunks of tofu up with a spoon.
5 Sauté until the tofu starts to brown slightly. About 5 minutes. 
6 Pour the soy sauce, liquid smoke, tomato paste, garlic powder and a pinch of salt and pepper over the tofu. Toss to combine. 
7 Continue sautéing for 1-2 minutes.  
8 Pour the cans of tomato sauce into the skillet with the tofu and stir to combine. 
9 Bring to a simmer and let simmer for 1-2 minutes. Taste and adjust seasonings, adding more salt and pepper if needed. Turn off the heat.
10 Now, in medium sized mixing bowl, whisk together the sour cream, cream cheese, agave and a pinch of salt and pepper. Whisk until smooth.
11 Put together the casserole. Add half the cooked noodles to the bottom of a 13x9 inch baking dish.
12 Spread out evenly, then add dollops of the cheese mixture over the noodles, using half that mixture.
13 Pour half the tomato sauce mixture over that and smooth out evenly. Then repeat, noodles, cheeses, tomato sauce. 
14 Sprinkle the cheddar style cheese on top evenly. 
15 Bake for 20-25 minutes or until the top is golden brown.