Preheat oven to 400 degrees F.
Slice zucchini, yellow squash, and eggplant lengthwise into ¼-inch thick slices. You should have 6 to 8 slices of each vegetable.
In a medium bowl, combine tofu, oregano, basil, paprika, and salt & pepper to taste. Whisk to a smooth consistency.
In a 9 x 13-inch baking dish, spread 1 cup of marinara sauce to cover the bottom of the dish.
Add a layer of zucchini slices over the sauce. Add a layer of yellow squash slices on top of the zucchini.
Cover the veggies with the seasoned tofu mixture, spreading evenly.
Place a layer of eggplant slices over the tofu mixture. Cover with remaining cup of marinara sauce.
Top with shredded cheese.
Bake for 45 minutes or until sauce is bubbling and the top is golden brown.
Let cool for 20 minutes before serving.