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Tofu “Ricotta” Stuffed Shells with Spinach and Eggplant

Vegan Yumminess
  • 100 minutes
  • Serves 4 to 6

INGREDIENTS

1 tsp

Basil, dried leaves

1

Eggplant, large

1 clove

Garlic

1/2 cup

Onion

3/4 cup

Spinach, frozen

21 oz

Tofu, extra firm

20

Pasta shells, jumbo

1 1/2 tbsp

Nutritional yeast flakes

1

Salt

1 1/2 tsp

Salt

3 tbsp

Olive oil, extra virgin

1/4 cup

Cashews, raw

1/4 cup

Water

1 person Recommend This Recipe