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Butternut Tofu Stuffed Shells

What you need: 

1 small butternut squash, peeled and chopped
16 to 20 large shell shaped pasta (the big ones you can stuff)
1 pound firm tofu, drained
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon nutmeg, or to taste
1 teaspoon salt
3 tablespoons nutritional yeast
1/4 cup lemon juice
1 (24 ounce) jar pasta sauce
vegan cheese or nutritional yeast, to taste, optional

What you do: 

1. Steam squash until it is tender. You can also use other winter squashes. They all taste good. While the squash steams, boil the pasta shells per instructions. You will want them more on the "less cooked" side since they will be baked again. Once boiled, drain and rinse with cool water to cool.
2. Preheat the oven to 350 degrees Fahrenheit. Once squash in ready, combine the squash, tofu, seasonings, lemon, and nutritional yeast into a large bowl. Mash with a potato masher to break up the squash and tofu. Mix together to incorporate the seasonings into the mixture. Taste and adjust seasonings as desired.
3. Prepare a 9x11" baking dish by spreading a thin layer of sauce on the bottom. Take each shell and spoon in some filling. I like to stuff mine well and usually have leftover shells. More diligent stuffing should make sure all your shells have some filling in them. Depending on your squash, you might have a little more or less than what I had.
4. Once the shell is stuffed, place in pan and continue until all shells are stuffed. Once done, pour the rest of the pasta sauce on top. You can put some vegan cheese on top or nutritional yeast. I use nutritional yeast.
5. Bake for about 20 to 30 minutes, or until heated though and the top is starting to brown. Enjoy!
Source of recipe: My friend used to make something like this for me when I first started eating more vegan foods. I pimped it out.

Preparation Time: 
20 minutes, Cooking time: 45 minutes
Cooking Time: 
45 minutes
Servings: 
4 to 6

SO HOW'D IT GO?

I made this using manicotti tubes and all I can say is...INCREDIBLE!  This was very easy and fun to make.  My omnivore husband loved it so much he ate 2/3 of the dish and I used the whole package of manicotti and a very large butternut squash.  lol.  I left out any vegan cheese or nutritional yeast and you would still never know this was made without cheese.  I love the texture of the tofu and butternut ricotta.  I will be experimenting more with this in the future.

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Can I make this without nutritional yeast?  It sounds good but I HATE HATE HATE nutritional yeast...

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Gonna try this :)>>> sounds good to me!!!

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I love love LOVE this recipe, and so do even my pickiest kids.  I've made it dozens of times, always as lasagna (9 lasagna noodles.)  I use 2 garlic gloves (instead of garlic powder) and 1 small onion (instead of onion powder.)  Other spices:  1/4 tsp nutmeg as directed, plus 1/4 tsp sage, 2 tsp basil, 1 tsp salt.  Thank you so much for such a wonderful, tasty dinner meal recipe. 

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Love this recipe! I used the filling in lasagna instead of shells and it was amazing. Thank you!

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;)b
This is seriously the best pasta I have ever had, it is wonderful!! I added fennel and other savory spices to cut down on the sweetness, diced italian tomatoes instead of pasta sauce.
This is my new favorite recipe!! Literally my favorite!!
So excited to make it next!!
Thanx!!

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This was awesome! I was skeptical because I normally make stuffed shells with my own tofu ricotta recipe that is very cheesy. (It's on vegweb, too, by the way.  ;) ) But I had a buttercup squash that needed using and so I tried this. I followed everyone's advice and ramped up the spices, and I added some fresh basil and oregano. I also topped it with some herbed breadcrumbs that I had leftover from another recipe. I was totally skeptical of the squash + marinara combo, but it was awesome! I even purposefully held back on the marinara because I thought it might be gross. This recipe is a keeper for a good alternative to the traditional cheesy stuffed shells recipe.

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So good!  And a big hit with the Hubs.

We're following Eat To Live, so the pasta had to go, so I used big leaves of swiss chard to wrap the filling in.  I used a can of diced tomatoe w/basil on top.  Turned out great.  I sauteed the rest of the chard with some onion and garlic and served the butternut/tofu rolls on top of it.

Very very good!  Made enough for two dinners, so well worth the time to prep.

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This was really good but we're definitely not "bland" eaters so I seasoned the squash/tofu mix really well and then seasoned the sauce before I added it to the shells to bake.  My hubby who eats meat really loved it and said it's a keeper!  ;)b

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This was a great recipe!  I just finished the last frozen dinner I made with them and it was still great. BTW steaming it first before you chop it all up is way easier and saves time.

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