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Terrific Tofu Stuffed Shells

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“These are a fantastic substitute for the regular ricotta cheese-filled stuffed shells! My dairy-eating mother said she wouldn't have guessed they were made with tofu if I hadn't told her. I halved this recipe and baked it in an 8x8 square dish and it worked great, although I did have leftover sauce and stuffing mixture. I also omitted the mozzarella soy cheese because I didn't have any on hand, and let me tell you, it isn't really necessary! The original recipe only called for a few spices, but I liberally added more and they gave the tofu mixture a great flavor. Feel free to add more of your own! This is great with a salad and crusty bread. I got the recipe from mleonard on the IBS message boards at www.helpforibs.com, although I tweaked it a little.”
READY IN:
45mins
YIELD:
1 9x13 inch pan
UNITS:
US

Ingredients Nutrition

Directions

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

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