Since deciding to eat a (mostly) vegan diet, Nick and I have become kind of tofu obsessed. I never thought I would utter (or type) those words in my life, but it's true. We've already shared ourwith you, but today we're sharing our tofu-take on a dish that you probably already know and love: stuffed shells!We adapted this recipe fromand it makes about 6-8 servings, so feel free to cut in half if needed. We had about 35 shells, or two pie plates worth. Tons of leftovers for Nick and I, which is always good during a busy week!This recipe is easy, delicious, and vegan. Want to give it a try?Here's what you need!- Marinara sauce (As much or as little as you want, we use almost an entire jar)- 35-40 pasta shells (Since some may break, we cook the entire box)- Olive oil- 4 cloves garlic- 1 Spanish onion, diced- 1 tbsp. dried basil- 1 tbsp. dried parsley- Salt & pepper, to taste- 32 oz. (2 packages) firm or extra firm tofu, pressed dry- 4 tbsp. nutritional yeast- 1 1/2 tbsp. lemon juiceHere's what you do!- Preheat oven to 400 degrees and grease a very large casserole dish or two pie plates.- Cook pasta shells until al dente, drain, and set aside to cool.- Meanwhile, heat olive oil in a large skillet over medium heat and add garlic and diced onion. Cook, stirring occasionally until onions are caramelized. Add in basil, parsley, and salt & pepper and stir.- In a food processor, combine tofu (break into large chunks in order to fit) and lemon juice. Blend until creamy, like ricotta cheese.- Add tofu ricotta to onions and mix in nutritional yeast. Stir until well combined and remove from heat.- Spoon about 1 cup marinara sauce into each pie plate. Spread until the bottom of each dish is covered.- Add about 2-3 tbsp. tofu ricotta mixture to each stuffed shell and place in dish with the shell opening up. Top shells with additional marinara sauce and any leftover tofu ricotta mixture.- Cover dish(es) with foil and poke several air holes. Bake at 400 degrees for 20 minutes or until heated through.- Top with some additional parsley and vegan parmesan cheese (optional). Make some garlic bread too if you're feeling that. And eat!This dish is so satisfyingly good. I absolutely love finding vegan recipes that are so similar to my favorite non-vegan comfort foods. If you're still on the fence about tofu, all I can say is give this dish a try - I think you'll be pleasantly surprised.Happy cooking!Sarah & Nick