View Single Post
Old 06-05-2008, 06:13 AM   #11
missemily's Avatar
Registered Users
Join Date: Mar 2008
Location: pottstown
Posts: 2,744
My Mood:

Spinach Tofu Stuffed Shells
Submitted by Sarah B

prep time: 20 minutes | cooking time: 45 minutes | makes 6-10 servings

So easy and ricotta-y it almost hurts. Add spices at your leisure. Impress your tofu-fearing pals.

Food processor
casserole pan (at least 9x13)
Large pot
aluminum foil

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

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!

These are from the Vegan with a Vengeance website....they are TO DIE FOR!!!!!!!!! My friend made them for me. We used to cook food for each other to bring to work and she made these.
Emily partner in crime to Martin :: mama to gavin 3/02 and Martin 7/08 Sylvia 3-3-11 Theodore 5/20/13 Harvey 7/4/2014
angel baby 12/25/09
missemily is offline   Reply With Quote