• Payton Pinsky

Stuffed Shells | Vegan Dinner Ideas


For valentine's day, I wanted to put together a nice meal for my boyfriend and I. I had previously discovered an amazing recipe to make a ricotta style dish out of tofu. I re-created the tofu ricotta, added some spinach, stuffed some shells, and viola! An amazing and flavorful dish was put together in about 45 minutes. Let's get cooking!


Ingredients: 3/4 Box of Jumbo Shells

1 Package of Extra Firm Tofu

1 Cup Frozen Spinach (thawed)

Pasta sauce of your choice

2 Tbs Minced Garlic

1/4 cup Nutritional Yeast

Lemon Juice

2 Tbs Garlic Hummus

Italian Seasoning

Oregano

Salt

Pepper

  1. First, cook your shells according to the package. Pre-heat oven to 350 Degrees F.

  2. While shells are cooking, drain and press out the water from your tofu. Wrap in paper towels and set between two plates with something heavy on top. Drain this way for about 10 minutes.

  3. Add drained tofu to a mixing bowl along with hummus, nutritional yeast, olive oil, minced garlic, and seasonings. Crumble the tofu and mix all ingredients with your hands until it begins to resemble ricotta, about a minute of mixing. Once combined, add in your thawed spinach and mix.

  4. Layer the bottom of your baking dish with pasta sauce. Drain your shells and begin to stuff them with your tofu mixture. Once shells are stuffed and laid on your baking dish, cover them with the remaining pasta sauce.

  5. Pop them in the oven and bake for about 20-25 minutes. Let cool and enjoy!


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