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Tofu Stuffed Shells
I found a tofu recipe for stuffed shells that I absolutely love!
firm tofu pureed with tomatoe sauce in a blender till smooth
handmix in parmesan cheese, mozz cheese and ricotta (to your own preference-not too much though
I usually put in about 1/2 cup of mozz and ricotta and about 2tblsp of parmesan)
minced garlic
spinach (I put in tons of spinach, the frozen kind-make sure you squeeze out the excess liquid)
and any other vegetables ( I put in canned diced tomatoes and shredded carrots).
boil package of jumbo shells, drain and cool, cover the bottom of a baking dish with tomatoe sauce, stuff the shells with tofu mixture, and place in baking dish, cover with sauce and a sprinkling of cheese, baked covered at 350 for 15 min. and uncovered for an extra 5 min. and done.
Much better for you than regular stuffed shells. And I freeze them so I can bring them to work for lunches. It usually makes a whole box worth of shells for me. I don't really measure anything, I just put in what I have on hand.
firm tofu pureed with tomatoe sauce in a blender till smooth
handmix in parmesan cheese, mozz cheese and ricotta (to your own preference-not too much though

minced garlic
spinach (I put in tons of spinach, the frozen kind-make sure you squeeze out the excess liquid)
and any other vegetables ( I put in canned diced tomatoes and shredded carrots).
boil package of jumbo shells, drain and cool, cover the bottom of a baking dish with tomatoe sauce, stuff the shells with tofu mixture, and place in baking dish, cover with sauce and a sprinkling of cheese, baked covered at 350 for 15 min. and uncovered for an extra 5 min. and done.
Much better for you than regular stuffed shells. And I freeze them so I can bring them to work for lunches. It usually makes a whole box worth of shells for me. I don't really measure anything, I just put in what I have on hand.
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Replies
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I found a tofu recipe for stuffed shells that I absolutely love!
firm tofu pureed with tomatoe sauce in a blender till smooth
handmix in parmesan cheese, mozz cheese and ricotta (to your own preference-not too much thoughI usually put in about 1/2 cup of mozz and ricotta and about 2tblsp of parmesan)
minced garlic
spinach (I put in tons of spinach, the frozen kind-make sure you squeeze out the excess liquid)
and any other vegetables ( I put in canned diced tomatoes and shredded carrots).
boil package of jumbo shells, drain and cool, cover the bottom of a baking dish with tomatoe sauce, stuff the shells with tofu mixture, and place in baking dish, cover with sauce and a sprinkling of cheese, baked covered at 350 for 15 min. and uncovered for an extra 5 min. and done.
Much better for you than regular stuffed shells. And I freeze them so I can bring them to work for lunches. It usually makes a whole box worth of shells for me. I don't really measure anything, I just put in what I have on hand.0 -
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U
Thanks!!0
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