This is one of those good ole’ traditional recipes.. made dairy-free though, obvs.
It’s so funny how when I had dairy, stuffed shells were a meal that I never really craved, and never really ordered from restaurants and ate. But now without dairy, I seriously craveee stuffed shells. I think I really just want that creamy, ricotta cheese type filling. That’s in ravioli, stuffed pizza crust, cannelloni, you know what I’m saying.
And thankfully this recipe fulfills all that and more.
I’m learning that the more I cook and measure ingredients, the more I instinctively know how much olive oil should be in the pan before I sauté onions, or how many cups of milk I should put in the pot, or how many tablespoons of nutritional yeast to make the recipe “cheesy”. Am I becoming a real chef or something?
Nawww… not even close.
But hey, at least I’m trying
And trust me, I still make serious mistakes. Like, after I photographed these babies I stuffed one right into my mouth, only to be met with some serious heat.
I had accidentally used arrabiata pasta instead of regular tomato sauce.
You live some, you learn some.
Or something like that (I was never good with puns, or slangs, or whatever it’s called).
- 1 14-ounce box extra firm tofu
- 21 jumbo shells (about half of a 12-ounce box)
- 1 jar tomato sauce
- 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)
- Drain the tofu.
- 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.
- 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.
- Preheat the oven to 350 degrees F.
- 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.
- 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.
- 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.
- In a 2 quart baking dish, add half the jar of tomato sauce and ¼ cup “cheese”.
- Using a spoon, scoop the filling into the shells and place on the baking dish.
- Sprinkle the other ¼ cup “cheese” on top.
- Bake in the oven for 20 minutes.
- Serve hot.