Step 1

Place a large saucepan over medium heat and add olive oil.

Step 2

Once the oil heats up, add vegan sausages and cook for about 2 to 3 minutes per side until they get a golden brown color. Place the pieces in a bowl and set them aside for later use.

Step 3

In the same saucepan, add chopped onion and cook for 3 minutes until tender.

Step 4

Add garlic and red bell peppers. Mix well and cook for a minute or two.

Step 5

Add chopped tomatoes, Italian seasoning, chopped vegan sausages, and pasta sauce.

Step 6

Mix well and cook for 3 to 4 minutes until the mixture bubbles.

Step 7

Season with salt and mix well. Take the saucepan off the heat and set it aside.

Step 8

Press extra-firm tofu to get rid of excess water. Pat it dry and crumble it either with hands or a potato masher.

Step 9

Add the crumbled tofu into a bowl. Add chopped green onions, Italian seasoning, garlic powder, lemon juice, and salt.

Step 10

Pour pasta sauce at the base of the casserole dish. Using the back of a spoon, spread it all across its surface.

Step 11

Fill manicotti pasta shells with tofu filling and arrange them at the bottom of the casserole dish in a single layer.

Step 12

Pour the remaining pasta sauce on top of the manicotti pasta.

Step 13

Cover the dish with parchment paper and aluminum foil and place it in a preheated oven at 375 degrees F for about an hour or until the manicotti pasta shells are tender.

Step 14

Remove the aluminum foil and parchment paper. Spread grated vegan cheese on the pasta and bake further for about 15 minutes or until the top gets a golden brown color.