INGREDIENTS
2 cloves
Garlic
1 cup
Kale, raw
1 tsp
Oregano, dried
1/2 cup
Tofu, firm
2 tbsp
Lemon juice
3 cups
Marinara sauce
16
Shells, jumbo
1/2 tsp
Red pepper flakes
1
Salt
1
Salt & pepper
1
drizzle Olive oil
2 tbsp
Ume vinegar
1 1/2 cups
Cashews
1/4 cup
Water
handful of chopped chives and/or other fresh herbs
(very optional) - top with grated parmesan or pecorino cheese