Description
These decadent vegan stuffed shells are filled with a creamy tofu spinach ricotta, perfect for any occasion.
Ingredients
Scale
- 14 oz Firm Tofu (pressed)
- 1/4 cup Nutritional Yeast
- 1/2 cup Almond Flour
- 2 teaspoons Mellow Miso
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 teaspoons Dried Basil
- 2 teaspoons Dried Oregano
- 2 tablespoons Lemon Juice
- 2 tablespoons Fresh Basil (finely chopped)
- 1 Clove Garlic (chopped)
- 1 teaspoon Garlic Powder
- 1/2 cup Vegan Mozzarella
- 4 to 5 oz Frozen Spinach (thawed)
- 6 to 7 ounces Large Shells (cooked)
- 24 ounces Marinara Sauce
- 2 tablespoons Vegan Parmesan (optional)
Instructions
- Cook the shells according to packaging instructions. Drain and rinse with cold water. Toss with olive oil.
- Thaw the frozen spinach and squeeze out excess moisture.
- In a food processor, combine tofu, nutritional yeast, almond flour, miso, salt, pepper, dried herbs, lemon juice, fresh garlic, vegan mozzarella, and half of the spinach. Blend until creamy but textured. Add remaining spinach and pulse to combine.
- Spread half of marinara sauce in a baking dish. Fill each shell with the tofu mixture and place in the sauce. Pour remaining sauce over shells.
- Top with vegan Parmesan if using, and bake at 350ºF (180ºC) for 25-30 minutes.
- Let rest briefly before serving with extra marinara sauce.
Notes
Press tofu well to remove moisture. Bring ingredients to room temperature for easier blending.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan, pasta, stuffed shells, tofu, spinach, comfort food
