Add all of the tofu ricotta ingredients to a food processor, and run it until it's nice and creamy. Stop to scrape down the sides as needed. If you prefer, you can crumble the ricotta in a bowl by hand instead.
Make the mushroom sausage
Heat the oil in a frying pan on medium-high heat. Add the mushrooms and all of the spices and cook, stirring, for about 7-9 minutes, until the mushrooms soften and begin to brown. Transfer to a small bowl and set aside.
Assembling the vegan baked ziti
Preheat the oven to 350° F.
In a 9x12" pan, combine the ziti, tomato sauce, and mushrooms. Stir to combine, the drop dollops of the ricotta all over, using the back of a spoon to press it into the casserole. Top with the mozzarella and sprinkle on the Fairy Dust. Bake for 30 minutes, then let the pan sit for 10 minutes before serving.
You do want to cook the ziti, but make sure you pull it off of the stove while it's still on the firm side, so it won't go mushy during baking.If you're using jarred tomato sauce, check the ingredients for cheese, cream, and milk.If you don't want to use any processed vegan cheese, that's fine! Use a cup or so of my garlic cashew cream on top instead. If you do that, don't cover the pan when you bake.For oil-free, omit the oil in the ricotta and add water by the teaspoon, as needed, instead. Water- or broth-fry the mushrooms in a nonstick pan. And use cashew cream in place of the vegan mozzarella.For nut-free, use sunflower or pumpkin seeds to make the Fairy Dust. Or you can use store-bought vegan Parmesan shreds.Leftovers will keep for 3-4 days in a covered container the refrigerator. You can reheat it in the oven or in the microwave.