Vegan Spinach Tofu Stuffed Shells – a delicious recipe with jumbo pasta, extra virgin olive oil, salt, garlic, fresh parsley, marinara sauce. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 350 degrees. Bring water to a boil (enough to cook entire package of shells). Cook shells al dente according to package directions. Drain and let cool.
2
In food processor, crumble tofu. Add garlic, parsley, salt and olive oil. Blend to a smooth consistency, not unlike melty ricotta cheese.
3
Cook frozen spinach according to package directions. Add spinach to tofu mixture, making sure to thoroughly drain spinach, if necessary.
4
Coat bottom of casserole pan with sauce. Fill each jumbo shell with approx 2 tbsp of spinach tofu mixture . Place shells in casserole pan and cover with remaining sauce and a hefty layer of soy/rice cheese.
5
Cover with aluminum foil and bake 15 minutes. Uncover and bake for additional 20 minutes or until cheese is melty and fantastic. Enjoy!
626
kcal
Calories
42
g
Fat
29
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (10 ounce) package jumbo pasta shells, 1 (14 ounce) container extra firm tofu, 1 tablespoon extra virgin olive oil, 1 teaspoon salt, and more.
Yes, Vegan Spinach Tofu Stuffed Shells falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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