Red Meat Allergy Friendly Vegan Spinach and Tofu Stuffed Shells

Total time1 hr 15 min

Prep time30 min

Cook time45 min

Red Meat Allergy Friendly Vegan Spinach and Tofu Stuffed Shells

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Ingredients

4 servings

For the shells

20 jumbo pasta shells (dry)
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For the filling

1 tbsp olive oil
3 cloves garlic, minced
5 oz baby spinach
1 block (14 oz) firm tofu, drained and pressed
¼ cup nutritional yeast
2 tbsp lemon juice
1 tsp dried basil
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)

For the sauce

1 jar (24 oz) marinara sauce
¼ cup water

For the topping

1 cup vegan cheese, shredded

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Add the jumbo pasta shells and cook for 2 minutes less than the package directions indicate, until just barely pliable but still firm at the center. Drain in a colander, rinse briefly with cold water to stop cooking, and spread on a clean surface so they don't stick together.
2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant and just golden at the edges, about 1 minute. Add the baby spinach in batches and cook, tossing with tongs, until fully wilted and any liquid has evaporated, about 3–4 minutes. Transfer to a mixing bowl and let cool for 5 minutes.

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