Spinach Tofu Stuffed Shells
Submitted by Sarah B
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| prep time: 20 minutes | cooking time: 45 minutes | makes 6-10 servings |
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| So easy and ricotta-y it almost hurts. Add spices at your leisure. Impress your tofu-fearing pals. |
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Equipment:
Food processor
casserole pan (at least 9x13)
Large pot
aluminum foil
Ingredients
1 package jumbo stuffing shells (16 oz)
1 container extra firm tofu
2 tb extra virgin olive oil
1 tsp salt
32 oz tomato sauce
16 oz soy/rice cheese shreds
1 package frozen spinach or 1/2 lb fresh spinach
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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Reviews (add your own)
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| Rudy wrote on Friday October 28th, 2005 08:46 PM |
 four soybeans |
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Spinach Tofu Stuffed Shells are AMAZING! I'm not even vegan (sorry) but I prefer these by far to their dairy version. I made tomato sauce with mushrooms in it to go with it and it was really tasty. |
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| Cait Mary wrote on Tuesday November 08th, 2005 07:19 PM |
 three and a half soybeans |
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These were absolutely wonderful! We threw some basil and some sundried tomatoes in with the spinach when it was blended and it tasted great. They were a huge hit! |
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| rian bean wrote on Wednesday August 23rd, 2006 04:40 PM |
three and a half soybeans |
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these were great! we also made a side-use of the filling (we had too much) by throwing the tofu and spinach with some basil into a blender(so its this lovely green color), adding diced tomatoes, and using it as a general pasta sauce, which our whole house is now addicted to! |
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| Alison wrote on Monday November 13th, 2006 12:27 AM |
four soybeans |
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so so sooooooooooooo frickin good |
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