Saturday, March 12, 2011

Stuffed Shells with Tofu Ricotta

I'm not lying when I tell you my family ate this meal and had no clue they were eating tofu and soy cheese.  It tasted so yummy and saved us some bad-for-you calories and cholesterol.   I used regular shells because I could not find whole wheat pasta shells for this dish.   The recipe below is for the tofu ricotta, but then you stuff and bake the shells as you normally would.  Use your favorite pasta sauce.  Promise it's delicious!  Give it a try.

1 12.3 oz container of organic Extra Firm Tofu (purchase at any supermarket)
2 T lemon juice
1 T nutritional yeast
2 tsp Agave
2 tsp dried oregano
2 tsp dried basil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp sea salt and pepper
1/3 cup of vegan mozz. cheese (purchase at Sprouts or Whole Foods)

Stir well until combined.  Preheat oven to 350 and grease bottom of 9x13 baking dish.  Pour 1 cup of pasta sauce on the bottom of baking dish.  Stuff shells and place in the dish.  Pour over the rest of the sauce, or about 2 more cups.  Grate vegan mozz. cheese over the top.  Bake 30-35 minutes uncovered.  Broil for 1 minute to melt cheese further.  Makes about 12-18 shells depending on how full you stuff them.  Enjoy!

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