Dinner for 4
Spinach Tofu Stuffed Shells
Jumbo shells are filled with spinach, tofu, cashews, and herbs, then baked under tomato sauce and vegan cheese.
$2.81per serving $$
60 minstart to table
4servings
Ingredients
- fine sea salt
- 7 oz jumbo shell pasta
- 1 tbsp olive oil
- 4 clove garlic
- 1/4 tsp chili flakes
- 2 cup passata sauce
- 1/4 cup fresh basil leaves
- 1/2 tsp fine sea salt
- 1 1/2 cup frozen spinach
- 13 7/8 oz firm tofu
- 1 1/2 cup raw cashews
- 1/3 cup nutritional yeast flakes
- 1 tbsp garlic powder
- 1/2 tsp ground black pepper
- 1/8 tsp ground nutmeg
- 1 tsp fine sea salt
- 1/3 cup shredded vegan cheese
Steps
- Heat the oven to 375 F and oil a 9-by-13-inch baking dish.
- Boil the shells in salted water for 8 to 10 minutes, then drain them carefully.
- Cook the garlic and chili flakes in olive oil in a saucepan over medium heat for 1 minute, then add the passata, basil, and salt and simmer for 8 minutes.
- Blend the tofu, cashews, nutritional yeast, garlic powder, pepper, nutmeg, and salt until mostly smooth, then mix in the spinach.
- Spread half the sauce in the baking dish, fill the shells with the tofu mixture, and arrange them in the dish.
- Cover the shells with the remaining sauce and vegan cheese, then bake for 25 minutes.
- Rest the baked shells for 5 minutes before serving.
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