Heat your oven to 375°F/190°C. Spray the inside (bottom and sides) of a 9x13 baking dish with vegetable cooking spray.
Cook Pasta. Follow the directions on the box to cook the pasta.
For the Vegan Ricotta
Make Vegan Ricotta. Add the olive oil, onion, garlic, tofu, and miso paste to a food processor. Pulse until smooth. Add half of the provolone slices and the fresh basil and pulse again. It's ok to leave bits of the cheese and basil showing in the ricotta.
For the Vegan Meaty Marinara
Make Vegan "Meaty" Marinara: In a bowl combine the marina sauce and veggie crumbles. Stir to combine.
Baked Ziti Assembly
Combine Cooked Pasta & Ricotta. By now your pasta should be done. Add to a colander and drain excess liquid. Run some cold water over the pasta to stop the cooking process. Return it to the pan it was cooked in and add the vegan ricotta mixture. Stir gently, until all the pasta is coated.
Assemble Ziti. Layer one: Pour half of the pasta into the prepared baking dish. Top with half of the "meaty" marinara sauce. Top that with remaining slices of the vegan provolone cheese. Layer two: Add the remaining pasta, followed by the remaining marinara sauce. Top with vegan mozzarella.
Cover & Bake. Cover the dish with foil and place the baking dish in your heated oven and bake for 20 minutes, until the cheese is melted.
Remove the foil and return to the oven and bake for another 5 to 10 minutes, until the edges of the pasta are golden brown. Remove from the oven and set aside to cool for 10 minutes or so.
Add additional chopped basil leaves for garnish. Serve warm.
Refrigerate leftovers in sealed containers for up to 5 days or transfer leftovers to freezer-friendly containers and freeze for up to 2 months.
*I can find vegan provolone cheese slices (Follow Your Heart brand) at Sprouts and Natural Grocers and other health food stores. For an alternative, you can use this vegan ricotta which also adds cashews.