It’s Vegan MoFo 2011!
This rich blend of tofu, olive oil, garlic and seasonings is perfect for Italian dishes such as stuffed shells, lasagna or calzones. In fact, this tofu ricotta mixed with some fresh chopped spinach makes the best stuffed shells!
Use your favorite extra-firm tofu in this dish. If you’re on the west coast, Surata makes some amazing tofu. On the east coast, I’ve heard great things about Bridge tofu. If you have a favorite brand of tofu, I’d love for you to share it in the comments!
- 1 package 14 oz. extra-firm tofu, pressed
- 1 1/2 tablespoons extra virgin olive oil
- 3 cloves garlic pressed or minced
- 1 tablespoon nutritional yeast
- 1/2 to 3/4 teaspoon sea salt
- 1 teaspoon oregano
- Crumble tofu into a food processor or blender. Add the rest of the ingredients and pulse/blend until the mixture just starts to become smooth and stick together. Taste for salt and add more if necessary.
- Use immediately or seal tightly in the refrigerator for up to a week.
Tofu Ricotta and Fresh Spinach Stuffed Shells
- Stir 1-2 cups chopped fresh spinach into tofu ricotta, and stuff al dente prepared pasta shells with tofu ricotta mixture. In a large rectangular glass baking dish, add a small layer of marinara sauce, then the stuffed shells, and then top the shells with a layer of marinara sauce and optionally vegan Italian sausage crumbles (or crumbled Italian Field Roast or crumbled Tofurkey Italian sausage). Bake covered with foil @ 350F for 25 to 35 minutes, uncovering for the last 10 minutes.