Preheat the oven to 350°F. Lightly oil a shallow 2-quart round or rectangular baking dish.

Cook the noodles in a large pot of boiling water until just al dente, a minute or two short of the package time, then drain well.

Meanwhile, cut the tofu into 3 or 4 slices, then blot well between layers of paper towel or a clean tea towel. Transfer to a large mixing bowl and mash until finely crumbled. Stir in the vegan sour cream or cream cheese and the agave nectar until well combined.

Add the cooked noodles and all the remaining ingredients (raisins, apple or pear, melted vegan butter, sugar, vanilla, and cinnamon) and stir gently until the noodles are evenly coated. Transfer the mixture to the prepared baking dish, leaving some noodles poking up on top so they crisp.

Bake, uncovered, for 35 to 40 minutes, or until the top begins to turn golden and crisp at the edges. Let stand 15 minutes before cutting into squares. This is also good served at room temperature.