Vegan Stuffed Shells
Author: 
 
Ingredients
  • 1 14-ounce box extra firm tofu
  • 21 jumbo shells (about half of a 12-ounce box)
  • 1 jar tomato sauce
for the filling:
  • ½ cup onions, chopped
  • 2 tablespoons olive oil
  • 1 garlic clove, diced
  • ½ teaspoon dried oregano
  • ¼ cup fresh basil, chopped
  • 2 tablespoons nutritional yeast
  • 1 tablespoon non-dairy milk
  • ½ teaspoon salt
  • ½ cup fake cheese (I used Daiya)
Instructions
  1. Drain the tofu.
  2. Press the tofu. To do so, lay out four layers of paper towels (two pieces folded over), then place the tofu on top, then add four more layers of paper towels on top of tofu, place a plate on top with a can or a few heavy books.
  3. While pressing the tofu, bring a pot of water to a boil and add the jumbo shells. Cook the shells for 10 minutes, until al dente. Drain the shells and set aside.
  4. Preheat the oven to 350 degrees F.
  5. In a large skillet, sauté the onions and garlic in the olive oil until the onion is translucent and soft, mix in the nutritional yeast.
  6. In a medium sized bowl, remove the tofu from the "press" and crumble it into the bowl. Stir in the oregano, basil, non-dairy milk, and salt.
  7. Add the tofu mixture onto the skillet with the onions and garlic and sauté until the mixture is hot and well mixed together, resembling ricotta cheese.
  8. In a 2 quart baking dish, add half the jar of tomato sauce and ¼ cup "cheese".
  9. Using a spoon, scoop the filling into the shells and place on the baking dish.
  10. Sprinkle the other ¼ cup "cheese" on top.
  11. Bake in the oven for 20 minutes.
  12. Serve hot.
Recipe by Vivian & Me at http://vivianandme.com/vegan-stuffed-shells/