Vegan Spinach Tofu Stuffed Shells
Indulge in the ultimate vegan comfort food with these Spinach Tofu Stuffed Shells, a plant-based twist on the classic Italian favorite. Jumbo pasta shells are generously filled with a creamy mixture of crumbled tofu, sautéed spinach, and a savory blend of nutritional yeast, garlic, and onion powder for a cheesy, ricotta-like flavor without any dairy. Nestled in a rich marinara sauce and baked to perfection, this wholesome dish is bursting with flavor and packed with protein. Perfect for busy weeknights or impressing guests at dinner, these stuffed shells are as easy to prepare as they are satisfying. Vegan, dairy-free, and loaded with nutrients, this recipe is a crowd-pleaser you’ll turn to time and time again!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 pieces jumbo pasta shells
- 14 ounces extra-firm tofu
- 4 cups fresh spinach
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 cups marinara sauce
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in a large pot of salted boiling water until al dente. This usually takes 10-12 minutes, but check the package instructions for the exact timing. Drain and rinse the shells under cold water to stop cooking, then set them aside.
In a skillet over medium heat, add the olive oil. Once hot, add the fresh spinach and cook for 2-3 minutes, stirring occasionally, until wilted. Remove from heat and let it cool slightly.
In a large bowl, crumble the extra-firm tofu with your hands or a fork until it resembles ricotta cheese.
Add the cooked spinach, nutritional yeast, garlic powder, onion powder, lemon juice, salt, and black pepper to the tofu. Mix well to combine and adjust seasoning if needed.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Stuff each shell with about 2 heaping tablespoons of the tofu-spinach mixture. Place the stuffed shells in the baking dish in a single layer, open side up.
Pour the remaining 2 cups of marinara sauce over the stuffed shells, making sure they are well-coated.
Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes.
Remove from the oven and let cool slightly before serving. Optional: garnish with fresh basil or parsley.
Nutrition Facts
Calories |
1163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2249 mg | 98% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 18.7 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2905 mg | 223% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1362 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
