Tofu Ricotta Stuffed Shells
Ingredients
- 1 block of firm tofu
- 1 tbsp nutritional yeast
- 1 tbsp miso paste (optional)
- 1 tsp garlic powder
- juice of 1 lemon
- 1/2 onion
- 1 tbsp fresh basil
- 1 tbsp fresh oregano
- 1 tbsp fresh parsley
- a pinch of crushed chili pepper
- a pinch of salt & pepper
- 1 package of jumbo shells
- 2 cups tomato sauce of choice
- fresh basil for garnish
Preparation
To make the tofu ricotta; blend all ingredients, except for herbs, in a food processor until smooth
Add herbs and pulse to loosely combine
Line a baking dish with 1 cup of tomato sauce
Cook pasta shells al dente
Fill shells with with ricotta mixture and assemble one layer of shells in the baking dish
Top with remaining sauce
Cover and bake in a preheated oven at 350 degrees f for 20 mins followed by 10 mins uncovered