Spinach Tofu Stuffed Shells

"Another awesome vegan recipe from ppk.com."
 
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Ready In:
1hr 5mins
Ingredients:
7
Serves:
6-10
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ingredients

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directions

  • Preheat oven to 350 degrees. Bring water to a boil (enough to cook entire package of shells). Cook shells al dente according to package directions. Drain and let cool.
  • In food processor, crumble tofu. Add salt and olive oil. Blend to a smooth consistency, not unlike melty ricotta cheese.
  • Cook frozen spinach according to package directions or sautee fresh spinach in 2 tb olive oil. Add spinach to tofu mixture, making sure to thoroughly drain spinach, if necessary.
  • Coat bottom of casserole pan with tomato sauce. Fill each jumbo shell with approx 1-2 tb of spinach tofu mixture (or more if you're feeling frisky). Place shells in casserole pan and cover with remaining sauce and a hefty layer of soy/rice cheese.
  • Cover with aluminum foil and bake 15 minutes. Uncover and bake for additional 20 minutes or until cheese is melty and fantastic. Enjoy!

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