This was my first time making spinach stuffed shells using tofu. With the use of mozzarella, I didn’t feel like I was eating just crumbled tofu. They were actually quite good and I’ll definitely be making them again when the husband gets the real thing!
Ingredients
10 jumbo pasta shells
1 block extra firm tofu (I used Trader Joe’s Organic)
1 cup fresh spinach (I used whatever amount I had left over from my Spinach & Cheese Stuffed Shells recipe)
1 1/2 teaspoons extra-virgin olive oil
1/2 onion, finely chopped
2/3 cup plain dry breadcrumbs
1/8 teaspoon salt
Freshly ground pepper, to taste
1 large egg white, lightly beaten
1 cup shredded mozzarella cheese
While your onion is softening, take an entire block of tofu and crumble it using your hands. It should look like this:
Add the breadcrumbs, onion/spinach mixture, salt, pepper, mozzarella and egg white to the tofu.
Spread sauce on the bottom of your casserole dish, and spoon the mixture into the shells. Please note I can only eat so much sauce so I only spread a thin amount and didn’t cover the shells in sauce.
They came out delicious!
Directions
Preheat oven to 375°F. Cook shells in a large pot of boiling water, stirring often, until just tender, about 15 minutes or according to package directions. Drain and rinse under cold water. Set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 3 minutes. Add the spinach in batches and toss with tongs until wilted. Drain in a colander, pressing out excess moisture. Let cool.
Combine ricotta, breadcrumbs, salt, pepper and mozzarella; mix well. Add the reserved spinach and season with salt and pepper. Stir in egg white.
Stuff each of the reserved shells with a generous amount of the ricotta mixture. Spread sauce in the bottom of your casserole. Arrange the stuffed shells in a single layer. Top with the remaining sauce (if desired). Bake until the top is golden and the shells are heated through, about 30 minutes. (If the top browns too quickly, tent loosely with foil.) Let cool for 10 minutes before serving.