My today's dinner was nice and delicious Yesterday I bought jumbo Penne pasta so I found recipe to stuff them with something. I had tofu in my fridge, I had spinach so I made .Tofu “Ricotta” Stuffed Penne with Spinach - I was inspired by this recipe : 'http://veganyumminess.com/tofu-ricotta-stuffed-shells-with-spinach-and-eggplant/. I just didn't use eggplant, and then I made tomato sauce just from my idea.
Ingredients
Few tomatoes Peppers onion bit of spinach 1 teaspoon nutritional yeast |
'' Mix all together, boil and pour on pasta just before you put them to the oven.
Cook your jumbo pasta shells according to package instructions. I like to boil mine in an uncovered pot of salted water for about 11-13 minutes. In a medium frying pan, saute 1 clove of minced garlic and onion with 1 tablespoon of olive oil. When your garlic and onion have been cooking for about 1 minute, add your frozen spinach to the mixture, and cook everything until the spinach is just thawed. In a medium sized bowl, mash your tofu with a fork until it is crumbly. Take about 1/4 to 1/2 cup of your crumbled tofu and put it in your blender with 1/4 cup cashews and 1/4 cup water. Blend on high until the mixture is smooth.
Pour blender contents back into medium sized bowl, and add garlic, onion, salt, yeast flakes, basil, and the spinach mixture as well. Mix it up. Stuff your shells with your eggplant tofu mixture, and place in a bed of your favorite marinara in a 9 X 13 in baking dish. Pour a little more sauce on top of your shells. At this point, you can sprinkle a little of your favorite vegan cheese on top, if you want. But, I just left it out. Bake uncovered at 400 degrees for about 8-10 minutes, or until your tofu filling is just starting to turn more golden/yellow..Serve hot.''
Cook your jumbo pasta shells according to package instructions. I like to boil mine in an uncovered pot of salted water for about 11-13 minutes. In a medium frying pan, saute 1 clove of minced garlic and onion with 1 tablespoon of olive oil. When your garlic and onion have been cooking for about 1 minute, add your frozen spinach to the mixture, and cook everything until the spinach is just thawed. In a medium sized bowl, mash your tofu with a fork until it is crumbly. Take about 1/4 to 1/2 cup of your crumbled tofu and put it in your blender with 1/4 cup cashews and 1/4 cup water. Blend on high until the mixture is smooth.
Pour blender contents back into medium sized bowl, and add garlic, onion, salt, yeast flakes, basil, and the spinach mixture as well. Mix it up. Stuff your shells with your eggplant tofu mixture, and place in a bed of your favorite marinara in a 9 X 13 in baking dish. Pour a little more sauce on top of your shells. At this point, you can sprinkle a little of your favorite vegan cheese on top, if you want. But, I just left it out. Bake uncovered at 400 degrees for about 8-10 minutes, or until your tofu filling is just starting to turn more golden/yellow..Serve hot.''