
What you’ll need:
1 jar of your favorite pasta sauce
1 box of whole wheat jumbo pasta shells
2 cloves of garlic
1 TSP red pepper flakes (optional)
1 TSP black pepper
1 TSP sea salt
1 TBLS extra virgin olive oil
1 package of fresh basil
1/2 TBLS of parsley
1 package of extra firm tofu
2 handfuls of spinach
1 white onion
1/2 lemon (juice)
1 cup button mushrooms (optional)
What to do:
Preheat oven to 375 degrees
Use a tofu press to remove extra water or wrap tofu in paper towels and place a heavy item on top of tofu until most of the moisture is gone
Bring a pot of water to a boil and cook pasta shells according to the directions, add a sprinkle of salt to the water
Heat a large skillet on medium heat and cook onion and garlic in the olive oil until onions are translucent, about 5 minutes
Add basil and spinach, cook for a few minutes
Add tofu by crumbling it in the pan, combine thoroughly
Add salt, pepper, red pepper flakes and lemon
Cook until everything is heated, about 10 minutes
In a glass casserole dish place a thin layer of pasta sauce and 1/2 of the mushrooms
Spoon the tofu mixture into the shells
Place shells evenly over pasta sauce in the casserole dish
Pour the remainder of the pasta sauce on top of the shells and add the rest of the mushrooms and parsley
Bake, covered with foil, for 30 minutes
Enjoy!!