Make pesto sauce. In a blender, combine 1/2 the tofu, garlic, basil, pinenuts, honey. tabasco and salt. Pureé and add 1-2 Tbsp water to thin.
Assemble and bake. Lightly spray an 8-inch baking dish with vegetable spray. Arrange following ingredients in layers: 1/3 of the rice, 1/3 sliced tomatoes, 1/3 sliced tofu, 1/3 spinach leaves, and 1/3 pesto sauce. Repeat 2 more times. Sprinkle with bread crumbs and parsley. Bake covered for 20 minutes in a preheated 375 degree oven. Uncover and bake 5 more minutes or until bread crumbs are lightly toasted.Servings: 6