Vegan Baked Stuffed Shells

🧂 Ingredients

• 1 pound shell pasta
• 1 pound extra firm tofu
• 1 large can fire roasted crushed tomatoes
• 4 cloves garlic
• 1 each zuchinni
• 3 each baby bell peppers
• 2 tsp extra virgin olive oil
• 1 tbsp extra virgin olive oil
• ½ tsp italian seasoning
• ¼ tsp garlic powder
• 1 pinch crushed red pepper
• 1 pinch turbinado sugar
• 1 ea shallot
• ½ cup mixed herbs or arugula for garnish
• 1 ea salt to taste

Instructions

• 1 Cook shells according to package and set aside
• 2 Preheat the oven to 375F
• 3 Make the filling: To a medium skillet over medium heat, add olive oil then saute
  the shallot, baby bell peppers, and zucchini for 5 minutes until half cooked
  then add the crumbled tofu, salt, pepper and garlic powder and cook five more
  minutes and set aside until last step.
• 4 Make the sauce: In a deep skillet, over medium heat add olive oil and then sauté
  garlic, crushed red pepper and Italian seasoning in extra virgin olive oil until
  toasty and fragrant (about 5 minutes). Thats right, I am telling you to toast
  the spices, it sounds weird but the smell in the air will tell you otherwise.
  Add the fire roasted crushed tomatoes a pinch of salt and a pinch of turbinado
  sugar, bring to a quick boil and then lower heat and simmer for 5 minutes.
• 5 In an oven safe casserole dish add some sauce to the bottom of the pan so that
  the shells will not stick. Stuff the shells with tofu and veggie mix, put in the
  pan, touching is ok. Then drizzle or drown in sauce however you prefer. Then
  bake in oven covered with tin foil for 15-20 minutes covered until it is hot in
  the middle. Garnish with chopped herbs and arugula and devour.

Nutrition Info