Description
Get ready to delight every member of the family. This dairy-free recipe for a classic Italian favorite delivers the authentic comfort-food experience of stuffed shells, minus the fat and cholesterol, by replacing ricotta with tofu. The versatile tofu mixture can be used to make your own lasagna, manicotti, or to substitute ricotta in many other recipes. Cover with dairy-free mozzarella shreds for maximum cheesy goodness!
Servings: 4-6
Instructions
- Thoroughly drain the tofu. Remove from package, wrap in 2 sheets of paper towel, put on a plate, and set a heavy plate on top of the block to press out all of the excess water. This will take about 10-15 minutes.
- Break tofu into chunks and place in a blender or food processor with olive oil, garlic, oregano, salt, and nutritional yeast. Blend until texture mimics that of ricotta.
- Stir spinach into tofu mixture.
- Prepare shells until cooked ⅔ of the way through, or very al dente, and drain.
- Pour half of the pasta sauce into a Pyrex baking dish. Add 2-3 Tbs. filling to each shell and place in pan. Then pour remaining sauce over stuffed shells.
- Cover with foil and bake at 350 degrees for 25 minutes.
- Remove foil and sprinkle shells with dairy-free cheese. Bake uncovered for 5 more minutes. Serve piping hot!
Ingredients
- 1 15-oz. package SoyBoy Extra Firm Tofu
- 2 Tbs olive oil
- 1 Tbs Table Salt
- 2 Tbs Fresh Oregano, finely chopped
- 2 Cloves Garlic, minced
- 1 Tbs Nutritional Yeast
- 10 Ounces Frozen Spinach, defrosted
- 1 Box Jumbo Shells (gluten-free if preferred)
- 1 Jar Marinara Sauce
- 1 Cup your preferred dairy-free mozzarella “cheese”
