Ingredients
Filling:
Extra-firm tofu, 16 oz. pkg., drained
Extra-virgin olive oil, 1/4 cup
(Optional: Soymage Vegan Parmesan, 1/4 cup)
Dried basil, 1-1/2 Tbsp
Dried oregano, 1-1/2 Tbsp
Garlic salt, 1 tsp
Salt/pepper
Optional: steamed/chopped broccoli, spinach or other vegetable of choice, 1 cup
Large pasta shells, 16 oz.
Tomato pasta sauce of choice
Preparation
In large pot, bring water to boil. Add pasta and cook until tender; drain and let cool. Remove excess water from tofu by pressing between kitchen towels. Crumble tofu in large mixing bowl. Add olive oil, vegan parmesan, herbs, and garlic salt. Mix well. Add chopped vegetables, if desired. Add salt and pepper to taste. Fill shells with mixture; place in baking dish. Cover shells with sauce. Sprinkle with additional vegan parmesan, if desired. Bake at 350 for 30 minutes.
