Vegan Stuffed Shells with Spinach Tofu Filling

  • 1 block CinSoy Firm Tofu
  • 2.5 tbsp CinSoy Miso
  • 1 pound bag spinach 
  • 1 bunch basil sliced
  • 6 cloves garlic, minced
  • 1 tsp chili flakes
  • 1 tsp Italian seasoning
  • 1/2 tsp fennel seeds
  • 3 large shallots sliced
  • 2 tbsp Nutritional yeast
  • 2 tbsp olive oil 
  • 2 tbsp plant milk of choice
  • Black pepper and CinSoy Soy Sauce Salt to taste
  • 1 box jumbo shell pasta
  • 3 cups tomato sauce of choice 
  1. Cook the pasta shells to package instructions and set aside.
  2. Remove tofu from the pack and set aside on a clean towel to drain.
  3. In a pan - saute the shallots until softened. Add the garlic and spices and cook until fragrant. Season to taste with salt and pepper. Add the spinach and cook down until wilted. Stir in the basil and set aside. 
  4. Add the tofu to a food processor and pulse to break up.
  5. Add in the spinach mixture, CinSoy Miso, nutritional yeast, olive oil and plant milk. Puree until smooth and creamy. Adjust seasoning to taste. 
  6. Prepare an oven safe dish with a layer of tomato sauce on the bottom.
  7. Fill each shell with a spoonful of filling and place in the dish.
  8. Cover each shell with a spoonful of tomato sauce. Optionally - sprinkle with vegan cheese.
  9. Bake at 350 degrees for 15-20 minutes. Enjoy!



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