Baked Ziti

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8 oz. seitan

2 cups button or cremini mushrooms, sliced (4 oz.)

25-oz. jar tomato sauce

1 lb. extra-firm tofu, drained, or part-skim ricotta

1/3 cup chopped fresh basil (5 1/2 tsp. dried)

2 Tbs. fresh lemon juice

4 tsp. olive oil

1/2 tsp. coarsely ground pepper

12 oz. dry ziti

1/2 cup chopped flat-leaf parsley

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