Meatless Monday: Tofu Stuffed Shells with Marinara

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Hellooo meatless Monday – this meal is A MUST! I am for real making this for my friends who LOVE cheese/HATE tofu – cause this will trick them (insert evil laugh here)!!!

But for real. This meal had a few simple steps, was easy to assemble & only took 30minutes to bake in the oven. So get to it!

 

  1. Preheat oven to 350degrees & fill pot with water/let boil
  2. Once boiling add 20 jumbo pasta shells & salt – boil for 9 minutes, then drain – set aside
  3. Defrost 10oz frozen spinach pouch & drain Lite Firm Nasoya tofu – pat dry with paper towel
  4. Crumble tofu in food processor & mix in: 2T EVOO, 1.5t salt, 1t oregano, 1T nutritional yeast, 2 cloves minced garlic, 1/2C fresh basil & defrosted spinach
  5. In a bowl combine crushed San Marzano tomatoes, 2 cloves minced garlic & 1t of oregano, basil & parsley
  6. Grab baking dish & cover bottom with half of your marinara – fill shells with tofu mixture (~2T each) & place open side face down
  7. Pour remaining marinara over filled pan
  8. Cover with aluminum foil & bake for 30minutes

Served with a side salad with balsamic vinaigrette & toasted french bread – YUM!

If you want the original recipe click here.

Nutritional Info Per Shell (Makes 20 shells): 76 calories – 2 grams of fat – 11 carbs – 4.5 grams of protein 

9 responses

  1. Pingback: hot lunch: Tuna Casserole for two « thesparkledsidewalk

  2. I love your cooking tips. I’m not exactly the next chief of the future, and your recipes are delicious and easy to cook. Since we don’t focus as much on the food we cook, your blog is a great resource and inspiration!

  3. I love hiding tofu in meals!! I do the same with lasagna and manicotti…. sometimes I even add baked eggplant for a “meat” texture in my sauce! So sneaky. PS. Love this photo… makes my mouth water!
    -JulieC

  4. Pingback: Meatless Monday: Vegan Carrot Cake « thesparkledsidewalk

  5. Pingback: Eggplant Noodle Lasagna with Tofu & Turkey « thesparkledsidewalk

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