Terrific Tofu Stuffed Shells Recipes

TOFU-STUFFED PASTA SHELLS

Steps:

• Cook pasta shells according to package directions. Meanwhile, in a blender, combine the tofu, 2 tablespoons Romano cheese and garlic; cover and process until smooth. (Add 1 tablespoon water if mixture is too thick.) Add spinach; process until blended. Drain shells; stuff with tofu mixture., In a small bowl, combine the tomatoes, tomato sauce and wine. Spread about 1/2 cup sauce in an 11x7-in. baking dish coated with cooking spray. Arrange stuffed shells over sauce. Top with remaining sauce. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with mozzarella and remaining Romano cheese. Bake 8-10 minutes longer or until shells are heated through and cheese is melted.

TERRIFIC TOFU STUFFED SHELLS

Steps:

• Boil the pasta shells according to the directions on the package.
• When cooked, strain and place in cool water or on wax paper; set aside.
• Preheat oven to 350 degrees.
• Lightly spray a 9x13 pan with cooking spray and spoon approximately 1/2 cup of spaghetti sauce on the bottom of the pan.
• Shred soy mozzarella cheese in a bowl (if not already shredded).
• Add the tofu, soy parmesan, salt, pepper, basil, oregano, parsley, and any additional spices desired.
• Mix until thoroughly combined (the recipe says a hand mixer works great, but I used my hands).
• Stuff each shell with approximately 2 Tbsp of the soy mixture (I used a mellon baller to stuff).
• Place the stuffed shells in the baking pan.
• Drizzle a little of the spaghetti sauce over each shell.
• Cover tightly with foil and bake for 25 to 30 minutes.
• Let rest for 5 minutes and serve.
• Note: This is totally dairy-free if you use vegan soy cheeses; otherwise it contains the milk protein casein.

TERRIFIC TOFU TACOS

Steps:

• If you freeze the tofu first, then cook with at after thawed, it will have a meatier texture. After thawed, cut the tofu into a couple of pieces, similar in size. Place on paper towels, then top with paper towels, then put a heavy weight on top (a couple of phone books work well--put some plastic wrap between the tofu and the books or you'll have soggy books). Let sit for at least 30 minutes. The purpose of this step is to squish as much water out of it as possible, making it even more convicing as "meat". After you are satisfied that you've gotten as much of the water out as you can, slice the tofu into 1/4" cubes. Toss in a bowl with olive oil and the taco seasoning. Fry over medium heat until crispy.
• While that's cooking, toss the cabbage (or lettuce if you have to), onion and cilantro in a bag or bowl or some other reservoir. Then heat the refried beans. And last but not least, in a separate skillet, fry the tortillas one by one, using a couple of tablespoons of the corn oil(or whichever type you prefer)each.
• I layer the ingredients on the tortillas just like you would a taco. These are very filling and even big burly guys will find it hard to eat many more than 3!

FONTINA STUFFED SHELLS

Steps:

• Preheat oven to 350°F Coat a 9x13 pan with cooking spray.
• Stir together the fontina, ricotta, mozzarella, parsley, and basil in a medium bowl until well combined. Add salt and pepper to taste.
• Spoon the filling into the shells, about 2 or 3 tbsp per shell. Place them open side up in pan. Blanket shells with sauce and top with parmesan. Bake until hot and bubbly, about 25 or 30 minutes.

SPINACH, RICOTTA AND TOFU (OPTIONAL) STUFFED SHELLS (OAMC)

Steps:

• Cook pasta shells according to box directions, drain and rinse with cool water. Set aside.
• Sautee onions and garlic over medium, stirring occasionally, until onions are translucent (careful not to burn garlic). Take off of heat and allow to cool off a bit.
• Mash together spinach, tofu, Ricotta cheese, 1 cup Parmesan cheese, eggs, onions and garlic, s&p and nutmeg.
• Fill shells generously, about a heaping tablespoon each. You can modify as you go.
• ***TO FREEZE:*** Put shells on a baking sheet so that they are not touching. Freeze uncovered for about 20 minutes, then toss into a freezer bag. This way they will not stick together.
• To bake shells right away: Preheat oven to 350. Spread a few tablespoons spaghetti sauce on the bottom of a large casserole. Put shells in, filling-side up. Top with remaining sauce and parmesan cheese. Cook covered for 30 minutes and uncovered for 5 or 10 minutes.

STUFFED SHELLS FOR TWO

Steps:

• Preheat oven to 350F Have a small casserole dish ready.
• Bring a large pot of salted water to a boil. Cook the shells for 10 minutes. Drain and let cool.
• In a large bowl, mix together the ricotta, 1 cup mozzarella, parmesan, salt, basil, and the egg.
• Spread 1/4 cup sauce on the bottom of the casserole dish. Stuff each shell with a small amount of the ricotta cheese mixture and place closely together in the dish. Top with remaining sauce and mozzarella cheese. Cover with foil and bake for 20 - 25 minutes. Remove the foil and bake for another 5 -10 minutes or until the cheese is melted on top.

VEGAN SPINACH TOFU STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees. Bring water to a boil (enough to cook entire package of shells). Cook shells al dente according to package directions. Drain and let cool.
• In food processor, crumble tofu. Add garlic, parsley, salt and olive oil. Blend to a smooth consistency, not unlike melty ricotta cheese.
• Cook frozen spinach according to package directions. Add spinach to tofu mixture, making sure to thoroughly drain spinach, if necessary.
• Coat bottom of casserole pan with sauce. Fill each jumbo shell with approx 2 tbsp of spinach tofu mixture . Place shells in casserole pan and cover with remaining sauce and a hefty layer of soy/rice cheese.
• Cover with aluminum foil and bake 15 minutes. Uncover and bake for additional 20 minutes or until cheese is melty and fantastic. Enjoy!