Vegan Stuffed Shells

🧂 Ingredients

• 18 jumbo shells
• 1 16 oz. block of medium firm tofu
• 2 tablespoons lemon juice
• 1 tablespoon chopped parsley
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 5 oz. block frozen spinach

  thawed and excess moisture squeezed out
• 3 cups tomato sauce
• 1 tablespoon julienned basil

  optional

Instructions

• 1 Preheat oven to 400 F
• 2 Bring a large pot of salted water to a boil, add the shells and cook according
  to package instructions, drain and set aside
• 3 In a high speed blender, add the tofu, lemon juice, chopped parsley, nutritional
  yeast, garlic powder and salt
• 4 Blend until smooth
• 5 Add the spinach into the tofu mixture
• 6 Stir the spinach carefully into the tofu mix and set aside
• 7 Pour two cups of tomato sauce into the bottom of a 9x13 inch baking dish
• 8 Scoop the tofu filling into the shells, and place each into the baking dish
• 9 Drizzle remaining tomato sauce on top of shells, bake in preheated oven 40-45
  minutes, or until sauce is bubbling and shells are heated through
• 10 Sprinkle with basil and serve warm

Nutrition Info