16 jumbo shells
350 gr semi-firm tofu
2 cups of cooked white beans
1/4 cup nutritional yeast
1 tsp garlic powder
1 tsp lemon zest
1 tbsp lemon juice
1/4 tsp nutmeg
225 gr frozen spinach, thawed and drained
28 oz strained tomatoes
2 tbsp olive oil
1/4 tsp chili flakes
1/4 cup minced fresh basil
Pre-heat over at 350 degrees
Cook your shells, drain and set aside
In a food processor, purée the tofu, beans, yeast, garlic, lemon zest, juice and nutmeg and add 1/4 of a cup of water. Mix until cream, it might need additional water depending.
In a bowl combine the tomate coulis, olive oil and chili flakes, mix and coat the bottom of a 9 x 13 pan or platter with 3/4 of the coulis
Stuff the jumbo shells with the filling and place on top of the tomatoe coulis and cover with the remaining sauce
Cover with parchment paper and bake for 40 minutes
Garnish with the basil and you’e set !
Cristina for Peas & Peace
Peas & Peace TM 