Spinach and Tofu Stuffed Shells

Adapted from Vegweb “Vegan Stuffed Shells”

1 extra-firm tofu
5 tbls nutritional yeast
nutmeg
1 onion, chopped
1 bag frozen spinach (1 lb)
4 cloves garlic
2 tbls olive oil
1 box jumbo shells
salt, pepper
1 tsp oregano
1 tsp basil

Cherry Tomato Sauce
1 28 oz can cherry tomatoes (Wholefoods brand)
1/2 cup old wine
Cayenne
Salt and pepper
Basil, thyme, oregano

Preheat oven to 350 degrees.

Blend tofu and olive oil in food processor. Reheat spinach in microwave and press out excess liquid. Add nutmeg, nutritional yeast, spinach, onions, garlic, and spices. Blend until smooth.

Cook sauce on the stove.
Add one layer of sauce on the bottom of a large baking dish.

Stuff shells with spinach mixture and place into baking dish. Cover with remaining sauce. Cover with foil.

Bake for 30 minutes, then uncover and bake for another 10 minutes.

Allow to sit for at least 10 minutes before serving.

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