Saute the onion and garlic on high heat for 3 minutes in a nonstick pan.
Add the mushrooms and cook until they release their liquid and the onions are limp.
With a slotted spoon, transfer the vegetables to a large bowl, reserving the liquid in the pan.
In the same skillet, saute the broccoli and carrots, for 5 minutes, stirring often. Add them to the mushroom mixture.
Saute the peppers and corn until they just begin to soften; transfer to the bowl of vegetables.
Drain the tofu by wrapping it in paper towels. Break it into pieces. Add the tofu to the vegetables with the cayenne and herbs. Mix well.
To assemble: Cover the bottom of a 9 x 13 baking dish with a layer of sauce. Add a layer of noodles. Cover the noodles generously with sauce. This way the noodles cook in the oven, saving time and energy. Spread all the vegetables over the sauced noodles. Add another layer of noodles, then another layer of sauce.
Distribute all the spinach evenly on top. Use all the sweet potatoes to make another layer. Add sauce, then noodles, and finally more sauce. Lay the tomatoes on top.
Cover with foil and bake for 45 minutes. Remove the foil, sprinkle with ground cashews and return to the oven for 15 minutes. Let rest 15 minutes before serving.