No Whey, José!

One of Chelsea’s favorite meals growing up was stuffed shells, and there’s no reason why we can’t have it now that we’re vegan! We used a tofu concoction to recreate a creamy ricotta cheese filling. Make sure you find a vegan pesto as most store bought pestos sneak in some Parmesan cheese, or use our recipe for a nice basil pesto.This is a great recipe that everyone will love!

Tofu Ricotta:

2 tablespoons oil

1/4 cup onion, minced

1 garlic clove, minced

16 oz package firm tofu, pressed

1/4 cup pesto

1/3 cup fresh bread crumbs

1 teaspoon salt

Dash of cayenne

12 jumbo pasta shells, cooked according to package directions

Your favorite tomato sauce, homemade or store bought

Preheat oven to 350 degrees. Heat olive oil in a medium sauce pan over medium heat. Cook onions and garlic until softened, about 5 minutes. In a food processor, add onion and garlic, tofu, pesto, bread crumbs, salt, and cayenne. Process until smooth. Transfer to a bowl and refrigerate for 30 minutes. In a baking dish, spread a layer of tomato sauce on the bottom. Spoon tofu ricotta mixture into cooked pasta shells and place in the baking dish. Spoon tomato sauce over the shells, cover, and bake for 15 minutes.

Serving Suggestions:

• Serve with a nice green salad and some crusty Italian bread

Variations:

• Use the tofu ricotta mixture in a veggie lasagna, manicotti, or on our White Pizza with Spinach and Roma Tomatoes