In a large bowl, crumble the tofu, then stir in the tomatoes, olives, 2 tablespoons olive oil, nutritional yeast, garlic powder, onion powder, and tamari. Set aside.
In a small pan, heat the other tablespoon olive oil on medium high heat. Cook the zucchini with the sea salt until the zucchini softens and begins to brown, about 8-10 minutes, depending on how thick you sliced them. Toss with the tomato-tofu mixture.
When the pasta is ready, drain it, and toss it together with the tomato mixture in an 8x8" glass baking pan (or casserole dish that's around that size). Top with the cracker pieces, and bake for 20 minutes.
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
Course Main Course
Vegan Baked Rigatoni Pasta Casserole from Glue & Glitter, https://www.glueandglitter.com/vegan-baked-rigatoni-pasta-casserole/