Stuffed Shells with Tofu -

Ingredients:

1 box Tinkyada (or any other brand brown rice/quinoa stuffing shells) Brown Rice Grand Shells (some Whole Foods will have them)

1 jar organic tomato sauce

1 pound tofu (firm, soft or silken)

2 tsp lemon juice

1 clove galic, minced

¼ tsp salt

Dash fresh black pepper

Handful fresh parsley, finely chopped

Handful fresh basil leaves, finely chopped (ten leaves or so)

2 tsp olive oil

¼ cup nutritional yeast

How to:

• In a large bowl, mush the tofu up with your hands or a fork, until it’s crumbly.
• Add the lemon juice, garlic, salt, pepper, parsley and basil. Mush the tofu up again; you want it to get very mushy until it reaches the consistency of ricotta cheese. This may take 2-5 minutes.
• Add the olive oil, stir with a fork. Add the nutritional yeast and mix all ingredients well. 
• Cook rice pasta shells according to directions for being cooked more in the oven (15-16 minutes for Tinkyada). Fill each shell with some of the filling and place in a baking pan. Cover with sauce and cook for about 30 minutes on 350.