Hello all! Well I just got back from a Carribean cruise and needless to say the food was all to plentiful and calorie laden, so I am back on track today with this delicous recipe I made up.
I hope you enjoy it!
3 cups of pasta shells
14 oz of extra firm tofu
A jar of organic pasta sauce
2 Cloves of garlic
1/2 a green pepper diced
1/2 cup of red onion
1 tblsp of olive oil
3 sprigs of fresh basil
Salt and pepper to taste
4 tablespoons of vegan Parmesan cheese
Blend tofu, olive oil and salt and pepper in a blender till its the consistency of ricotta cheese. Sauté onions and peppers in olive oil until tender add garlic. Set aside and let cool. Add shells to boiling pasta water. Cook pasta till al dente. Add cooled peppers and onion to the creamed tofu mixture along with chopped basil and two tablespoons of cheese. Add a layer of tomato sauce to the bottom of a 9x13 pan. Stuff shells with tofu mixture and line up on pan, cover with the remaining sauce and cheese. Bake in a 400 degree oven for 35-40 minutes, cool and enjoy!
