Stuffed shells made with tofu and soy mozzarella

When I first made these I thought they were vegan but turns out the soy mozzarella is not vegan. It still has casein in it which is an animal bi-product. Either way, you don’t have to be vegan to enjoy this twist on stuffed shells. It’s got a lot less calories then full fat mozzarella and ricotta shells and the taste is amazing! So for that brief nine month period that I attempted to eat vegan, I was super proud of this creation!

16 – 20 jumbo shells
1 packet of Trader Joe’s soy mozzarella
1 packet of firm tofu
1/2 cup chopped onions
1 cup of chopped green peppers
1 teaspoon garlic powder
Salt to taste
1/2 teaspoon cayenne pepper
1 jar of spaghetti sauce
Fresh basil to garnish

Boil a pot of water. Add jumbo shells for 8-10 minutes until cooked al dente. Drain and set aside. Chop up soy mozzarella into smaller pieces and place in food processor with firm tofu. Add the water from the tofu container. Process in the food processor. If necessary, add additional water. Add onions and green bell peppers and process until all mixed together. Mixture should have a similar consistency to ricotta. Add garlic powder, pepper, and salt to taste. Find baking dish big enough for all shells. Coat with a layer of spaghetti sauce. Stuff each shell with the tofu/soy mozzarella mixture (about a teaspoon’s worth) and place on layer of sauce. Repeat until all are stuffed. Any leftover mixture can be frozen or you can make more shells. Coat shells with a layer of sauce or as much as you like. Bake in oven for 40-45 minutes. Serve and garnish with fresh basil.

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