Tofu Stuffed Shells
During the week I like to keep my food prep simple and fast. This is a weekend recipe. It does take time and is well worth it! It is both rich and light at the same time. The addition of carrots and fennel to the sauce gives a natural hint of sweetness which balances the rice shells. The tofu and soy cheese mixed together is so satisfying without being heavy.
This recipe is also easily adapted to lasagne.
You can freeze this recipe. Two things to know: You need to cook it first or the tofu will significantly change texture and get grainy. The noodles can also be very soft in the reheating. To this end I will often pack and cook what I want to freeze in separate pans wrapped for the freezer. I usually use foil pans lined with unbleached parchment paper. (Aluminum and tomato…..don’t do it) Once cooked and cooled to room temp I cover the whole thing with foil (date and label) and then freeze.
You can also make extra sauce to freeze for a later use.
Have fun!
For the Sauce
2 tbs. olive oil
2 onions, finely diced
1 carrot, finely diced
1 green pepper – if in season- finely diced
3 cloves garlic – minced
1/4 tsp. sea salt
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. fennel seeds
1/4 tsp ground celery seed
pinch or two of red pepper flakes( optional)
1 28 oz. can whole tomatoes
1 cup water
For the Filling
1 pkg. firm tofu
1/2 cup Daiya mozzarella shreds
1 tbs. olive oil
1 tsp. dried basil
To Assemble
1 8 oz.pkg. large pasta shells ( I use rice pasta for this recipe with great results) 1/2 cup Daiya mozzarella shreds
1/4 cup chopped parsley
Instructions
Start your sauce by warming the oil and sautéing diced onions until they start to turn golden, about 7 minutes. Add sea salt, seasonings, garlic and carrots. (And green pepper if using.) Continue to cook for another 7 or 8 minutes until carrots start to soften. Crush or cut tomatoes and add to sauce with all the juice. Use the cup of water to swish out the can and add to sauce. Bring to a boil and reduce heat and simmer for 25 minutes.
While the sauce is cooking prepare the shells and filling. Bring an ample pot of water to a boil. Add a pinch of sea salt and a dash of olive oil. Add shells and stir gently to make sure they separate. Cook for 5 minutes , drain into a colander and rinse with cool water. (They will only be half cooked)
Crumble tofu and mix with remaining filling ingredients. (Or you can use a food processor for a creamier texture.)
Preheat the oven to 425 degrees.
Stuff shells with tofu filling and set in an oiled 8 by 11 baking dish. Pour sauce over, covering all the shells and sprinkle on the remaining 1/2 cup of Daiya shreds and chopped parsley. Cover with a piece of parchment paper and bake for 35 minutes.
Keeps in the fridge for 5 days. This recipe also freezes well but you will need to cook first or the texture of the filling will change significantly. Recipe doubles easily.
