Preheat the oven to 350° F.

Heat a skillet over medium low heat. Add the pumkin seeds and toast, tossing ocassionally, for about 6-8 minutes or until golden brown and popping.

Wrap the crumbled tofu in a clean towel or several paper towels and squeeze out as much moisture as you can. To the bowl of a food processor, add the tofu, toasted pumpkin seeds, all seasonings, maple syrup, soy sauce and 1 tbsp olive oil. Pulse to combine.

Heat the remaining 2 tbsp of olive oil in a large skillet over medium heat. When shimmering, add in the onion and garlic. Cook for about 5-7 minutes or until just softened. Add the contents of the food processor to the skillet and cook over medium high heat until lightly browned and reduced in volume--About 10-15 minutes. Don't worry if there's browning on the bottom of the pan, this adds flavor!

Cook the pasta al dente according to the package directions. Reserve your pasta water.

To the skillet, add the tomato paste. Toast for 1-2 minutes before stirring in the chopped tomatoes, reserved pasta water and cooked rigatoni. Remove from the heat, cover tightly with foil and bake for 30 minutes.

Remove the foil and top with Stretchy Vegan Mozarella (or other vegan cheese) and broil for the last 5 minutes of baking or until golden brown and bubbly.