Cheeseless Stuffed Shells
by Eunice Kim
Ingredients (Makes about 1 1/2 trays of shells)
1 box of 20 oz. Jumbo Stuffed Shells pasta (you will end up using 2/3 of the box)
Tomato sauce (recommend diluting it with a little water)
19 oz. firm tofu drained
2 Tbsp McKay's vegetarian chicken seasoning
2 Tbso nutritional yeast flakes
1 Tbsp fresh curshed garlic (more if you like)
2 tsp dried basil (leave out if using ranch Vegenaise)
2 tsp fresh lemon juice
1/2 to 3/4 Cup Vegenaise or ranch Vegenaise dressing
Optional:
10 oz. drained, chopped frozen spinach sauteed with 1 onion. Add salt or McKay's vegetarian chilcken seasoning to taste.
Directions
Cook al dente.
Layer bottom of pan with diluted tomato sauce
Squish water out of tofu, and crumble it. Add all other ingredients and mix together.
Stuff pasta with tofu "cheese" adn lay in pan. Cover stuffed shells with sauce. Expose shells will dry out.
Cover pan with aluminum foil adn bake at 375 for about 35 minutes.
Take off foil and cook for additional 5 minutes if you want shells to be hotter.