Vegan Ricotta, Basil and Sausage Stuffed Shells

1 Preheat oven to 400 degrees.
2 Boil the jumbo shells for 8-9 minutes until they are almost done. Drain and let cool on a baking sheet.
3 In the mean time, make the ricotta by squeezing as much liquid out of the tofu as possible, then add all the ricotta ingredients to a food processor, and pulse for a minute until everything is combined and smooth.
4 Cook the crumbled sausage in a skillet with the olive oil until nice and brown. Let cool a minute and then stir into the ricotta.
5 Mix the crushed tomatoes, salt and garlic powder together. Spread at the bottom of a large baking dish. Place the cooled jumbo shells in a single layer, in rows on top of the crushed tomatoes. Stuff the shells with the ricotta and sausage mixture. 
6 Top with vegan Parmesan and bread crumbs if you would like. Bake at 400 degrees for 15- 20 minutes. Until nice and hot and bubbly! Serve!