Vegan Tofu Stuffed Shells

Tofu Stuffed Shells - For the win

I'm not gonna lie - with 4 kids we eat pasta often. At least once a week. It's an easy meal to throw together on days when... well, days when we don't have anything together. A friend brought over tofu stuffed shells after we had Baby Ay two years ago, and ever since then, it's been a repeat contender on our meal plans.

Here's our favorite recipe.

Totally Vegan Tofu Stuffed Shells
What you need:

2 tablespoons olive oil
1.5 teaspoon salt
1 teaspoon oregano
16oz extra firm tofu
2 cloves garlic
1 tablespoon nutritional yeast (for reals, we put this stuff on everything).
10oz frozen spinach, defrosted
1 box jumbo shells
1 jar of marinara sauce.

What you do:

1. Drain the tofu and pat it dry. Crumble it into a bowl. Add olive oil, salt, oregano, garlic, and nutritional yeast and mash that good stuff all together with your hands.
Note: You can also use a food processor and blend it on high if you want to do extra dishes tonight... (Uh... No Thanks)

2. Add the defrosted spinach into the mixture.

3. Cook the shells in boiling water until al dente (or soft... because you forgot to pull them off early. It doesn't really matter.)

4. Preheat the oven to 350 degrees. Pour 1/2 a cup of pasta sauce into the bottom the a 9x13 inch pan. Stuff each shell with 2T of filling (or more. or less. Who measures this stuff??). Place the shells in the pan, seam side down. Find out you have a few extra unstuffed shells. Throw them in the pan anyway. Some kid is going to not want the "white stuffs" anyway. Winning.

5. Pour the rest of the sauce over the shells, cover with foil, bake for 30 minutes.

6. Eat. Get seconds. Be sad there's no leftovers.
(makes 6-8 servings)