Vegan Stuffed Shells with Tofu, Pumpkin, and Kale
Vegan Stuffed Shells with protein-packed tofu, superfood kale, and savory pumpkin are easy enough for a weeknight, yet impressive enough for guests. A delicious, comforting meatless meal!Adapted from Terry Walters' Baked Stuffed Shells in her cookbook, Clean Food.
Servings: 6
Calories: 346kcal
Ingredients
- 1 box (12 oz) jumbo shells gluten free, if desired
Tomato sauce
- 1 tablespoon extra virgin olive oil optional (for oil-free use 3-4 tablespoons water)
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 teaspoons dried basil
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 can (28 oz) crushed tomatoes
Tofu filling
- 1 block (14 or 16 oz) firm tofu drained and pressed
- 1 can (15 oz) pure pumpkin purée
- 1 teaspoon dried sage
- 1 cup chopped kale
Instructions
- Preheat oven to 350°F.
- Cook the pasta shells in well salted water according to package directions until just al dente. Drain. Transfer to a large plate or baking sheet in one even layer to cool.
- Meanwhile, heat the oil in a non-stick skillet over medium heat. Add the onion and sauté until soft and translucent, about 4 to 5 minutes. Add the garlic, basil, salt and pepper and sauté until fragrant, about 1 to 2 minutes. Add the tomatoes, stir well, and simmer for 10 to 15 minutes.
- While the sauce is simmering, crumble the tofu into a mixing bowl. Add the pumpkin, sage and chopped kale. Mix thoroughly. Set aside.
- Pour about 1 cup of sauce into the bottom of a 9x13 pan and spread evenly. Using a spoon, stuff each pasta shell with about 2 tablespoons of the tofu mixture and place them in a single layer in the dish. Pour the rest of the sauce over the top of the shells.
- Bake for 20 to 30 minutes until heated through.
Notes
~ You likely won't have enough filling or enough room in the baking dish for the entire box of shells. However, they are fragile and may tear, so I suggest cooking the whole box anyway so you have extras, if necessary.
~ Do not overcook the pasta shells. They will continue cooking in the oven, so drain them when they are just al dente.
~ After draining the pasta, transfer them to a large plate or baking sheet in one even layer. If you leave them in a heap, they will stick together and may tear when you attempt to pull them apart.
~ Allow the shells to cool slightly before attempting to stuff them so you don't burn your fingers.
~ If you like a smoother filling, blend the tofu and pumpkin in a food processor before adding the kale.
~ Make extra sauce to serve on the side for those that like it extra saucy.
~ For a gluten-free option, choose gluten-free pasta shells.
~ For an oil-free option, sauté the onions in water or vegetable broth.
~ For meal prep, simply prepare the dish as directed up until baking. Cover tightly with foil and store in the fridge until ready to bake. This dish can be made up to 1 day in advance.
* To press tofu: Line a plate with paper towels (or a clean kitchen towel), put the tofu on the towel and place another paper towel and plate on top of the tofu. On the top plate, place a heavy item or two (I use bags of dried beans) to press. Let it press for 20 to 30 minutes. Pat dry and use as directed.
* To press tofu: Line a plate with paper towels (or a clean kitchen towel), put the tofu on the towel and place another paper towel and plate on top of the tofu. On the top plate, place a heavy item or two (I use bags of dried beans) to press. Let it press for 20 to 30 minutes. Pat dry and use as directed.
Nutrition
Calories: 346kcal