Tuesday, October 9, 2012

Dairy Free Spinach Stuffed Shells

 This was my first time working with tofu and I must say that I was pleasantly surprised with how the texture turned out. 


2 tablespoons olive oil
1 1/2 teaspoon salt
1 teaspoon oregano
16 ounces extra firm tofu
2 cloves garlic
1 tablespoon nutritional yeast
10 ounces frozen spinach, defrosted
1 box jumbo shells
1 jar of your favorite marinara sauce


1. Drain the tofu and pat dry with paper towels.  Crumble into the bowl of a food processor or high speed blender along with the olive oil, salt, oregano, garlic and nutritional yeast.  Process on high until smooth and "ricotta-like" 
 2.  Add the defrosted spinach to the blended tofu mixture.

3. Cook shells in boiling salted water until el dente.  Drain
4.  Preheat oven to 350 degrees. Pour about 1/2 cup pasta sauce into the bottom of a 9 x 13 inch pan.  Repeat until all shells have been stuffed.
5.  Pour remaining pasta sauce over the shells, cover with foil and bake for 30 mins.  Serve!


Yield:  6-8 servings.

1 comment:

emilyaaa said...

we had these last night and they were a hit with everyone! It's not often that all 6 peeps in the fam like the dinner! My husband was quite skeptical of the tofu acting like ricotta--but agreed it was great! I added grated carrots to the mix--just for fun, and freshly grated Parmesan to the top which was a nice touch.
Thanks for the recipe!