In a large pot, bring salted water to a boil. Carefully add jumbo pasta shells and cook until just al dente, about 8–10 minutes. Drain and toss with olive oil to prevent sticking. Set aside.

Using a food processor, blend drained extra-firm tofu with nutritional yeast, garlic powder, onion powder, olive oil, lemon zest, and juice until chunky yet creamy.

Combine the tofu ricotta with canned pumpkin purée, freshly grated nutmeg, and optional vegan parmesan cheese. Stir until smooth.

In a medium saucepan, heat olive oil over medium heat and sauté diced onions and minced garlic until soft, about 3–5 minutes. Sprinkle flour into the mixture and whisk in coconut milk until thickened, about 5 minutes, creating a velvety béchamel.

Spread a thin layer of béchamel in a baking dish, stuff each shell with pumpkin filling, and place in the dish. Pour remaining béchamel over the top and garnish with fresh sage leaves.

Preheat oven to 350°F (175°C) and bake shells for 22–25 minutes until golden and bubbling. Enjoy the aroma of creamy béchamel and warm pumpkin!