Stuffed Shells
This recipe tastes far more creamy and decadent than it is, making it a perfect dish for those new to healthy vegan eating. The tofu ricotta is surprisingly similar in texture and flavor to its dairy counterpart. If you bake the shells as directed here, they won’t look exactly like the picture – but smothered in sauce and baked, the taste is even more heavenly.
Tofu ricotta filling
- 1 block firm water-packed tofu (14-16 oz)
- 2 T lemon juice
- 1 t.
honey or other sweetener
- ½ t. salt
- 1 t. dried basil
- 1 t. onion powder
- ½ t. granulated garlic
- ⅛ t. nutmeg
- 2 T chopped fresh parsley
- ¼ c. tofu sour cream
- 2 c. cooked chopped spinach, squeezed dry (from fresh or frozen)
- One 12 oz package large pasta shells (amount used will depend on how full you stuff them)
- 4 c. prepared fat-free marinara sauce (I use a 28 oz jar and add an extra 8 oz can of tomato sauce)
- Breadcrumbs (optional)
Drain and press the tofu. To press, place the block of tofu on a plate, cover it with another plate or cutting board, and weigh it down with something heavy such as a package of dried beans. Let it stand for at least 15 minutes until it gives up its excess liquid.
Crumble the pressed tofu into a large mixing bowl and mash with a potato masher until smooth. Add the lemon juice, honey, salt, dried basil, onion powder, granulated garlic, nutmeg, parsley, and tofu sour cream. Mix well. Stir in the chopped spinach.
Meanwhile, cook the pasta shells according to package directions until al dente. Do not overcook. Rinse the shells and drain thoroughly.
Pour about a cup of the sauce into the bottom of a 9 x 13” baking dish. Stuff each shell with approximately a heaping tablespoon of the filling mixture (the amount will depend on how large the shells are and how full you like them). Place the stuffed shells in the baking dish and pour the remaining sauce on top. Sprinkle with breadcrumbs if desired.
Cover the dish with a layer of parchment paper and a layer of foil, and bake in a 375°F oven until hot and bubbly. If you used breadcrumbs, you may remove the foil and put the dish under the broiler for the last 5 minutes to make a crispier topping.
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