Friday, December 12, 2014
Tofu Stuffed Shells
Since deciding to eat a (mostly) vegan diet, Nick and I have become kind of tofu obsessed. I never thought I would utter (or type) those words in my life, but it's true. We've already shared our tofu scramble with you, but today we're sharing our tofu-take on a dish that you probably already know and love: stuffed shells!
We adapted this recipe from Oh She Glows and it makes about 6-8 servings, so feel free to cut in half if needed. We had about 35 shells, or two pie plates worth. Tons of leftovers for Nick and I, which is always good during a busy week!
This recipe is easy, delicious, and vegan. Want to give it a try?
Here's what you need!
- Marinara sauce (As much or as little as you want, we use almost an entire jar)
- 35-40 pasta shells (Since some may break, we cook the entire box)
- Olive oil
- 4 cloves garlic
- 1 Spanish onion, diced
- 1 tbsp. dried basil
- 1 tbsp. dried parsley
- Salt & pepper, to taste
- 32 oz. (2 packages) firm or extra firm tofu, pressed dry
- 4 tbsp. nutritional yeast
- 1 1/2 tbsp. lemon juice
Here's what you do!
- Preheat oven to 400 degrees and grease a very large casserole dish or two pie plates.
- Cook pasta shells until al dente, drain, and set aside to cool.
- Meanwhile, heat olive oil in a large skillet over medium heat and add garlic and diced onion. Cook, stirring occasionally until onions are caramelized. Add in basil, parsley, and salt & pepper and stir.
- In a food processor, combine tofu (break into large chunks in order to fit) and lemon juice. Blend until creamy, like ricotta cheese.
- Add tofu ricotta to onions and mix in nutritional yeast. Stir until well combined and remove from heat.
- Spoon about 1 cup marinara sauce into each pie plate. Spread until the bottom of each dish is covered.
- Add about 2-3 tbsp. tofu ricotta mixture to each stuffed shell and place in dish with the shell opening up. Top shells with additional marinara sauce and any leftover tofu ricotta mixture.
- Cover dish(es) with foil and poke several air holes. Bake at 400 degrees for 20 minutes or until heated through.
- Top with some additional parsley and vegan parmesean cheese (optional). Make some garlic bread too if you're feeling that. And eat!
This dish is so satisfyingly good. I absolutely love finding vegan recipes that are so similar to my favorite non-vegan comfort foods. If you're still on the fence about tofu, all I can say is give this dish a try - I think you'll be pleasantly surprised.
Sarah & Nick
8:30 PM In the Kitchen
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