Vegan Rigatoni Casserole

"Cozy, baked rigatoni pasta casserole packed with tomato and zucchini goodness and topped with crunchy cracker crumbs. This baked rigatoni pasta casserole couldn’t be easier to make. While your pasta is cooking, just crumble together the tofu with canned, fire-roasted tomatoes and sliced olives. Add some olive oil and spices, toss in some sauteed zucchini, top with the crackers, and you’re in business. I love the 4.5 oz bag of Crunchmaster Crackers for this recipe, because you can just pound the bag to crush them all up before you even open them. So easy, and no mess!"