So let's get started....
Grab a block of your favorite tofu... extra firm
Drain it, pat it dry and add it to the food processor with the other ingredients....
Then whir it up, add the drained & defrosted spinach and whir it up some more...
At this point Emily and Rob were dipping pita chips into the food processor until I forced them to stop so I could stuff the shells...
Grab your favorite pasta sauce (the more garlic the better in my most humble opinion)
Cook the pasta until al dente and stuff them with the faux cheese mixture
Lay them in the pyrex on a thin layer of sauce
and then cover them with sauce
then wait for the magic
mmmmmmmm
Ours was enjoyed with a salad and a giant piece of garlic bread.
Enjoy!
Recipe:
from Eat Live Run on the PBS Website
- 2 tablespoons olive oil
- 1.5 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
Directions
- Drain the tofu and pat dry with paper towels. Crumble into the bowl of a food processor or high-speed blender along with olive oil, salt, oregano, garlic and nutritional yeast. Process on high until smooth and “ricotta-like”.
- Add the defrosted spinach to the blended tofu mixture.
- Cook shells in boiling salted water until el dente. Drain
- Preheat oven to 350 degrees. Pour about ½ cup pasta sauce into the bottom of a 9 x 13 inch pan. Stuff shells with 2 T of filling and place in pan, seam side down. Repeat until all shells have been stuffed.
- Pour remaining pasta sauce over shells, cover with foil and bake for 30 minutes. Serve!
Yield: 6-8 servings
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