Tofu Ricotta Stuffed Shells

This was completely fantastic. I used the recipe found in How it all Vegan! for my tofu ricotta and kind of free-styled everything else. This recipe calls for about 16 shells. Bake at 350 for 35 minutes. I opted to throw some soy mozzarella slices on top. NOMZ! I advise you do this after your shells have finished baking otherwise they will pretty much just disintegrate. This made 2 large servings. (4 small servings)

Tomato Sauce

1/2 lb mushrooms, chopped
4 cloves garlic, minced
water, add as needed in tablespoons
1 small yellow onion, minced
1 large tomato, diced
1 8 oz can tomato sauce
2 tbs tomato paste
1-2 tsp oregano
3 tsp basil
salt and pepper to taste

In a large sauce pan, on medium-high heat, stir in mushrooms, onions, and garlic with a tablespoon of water and cook until mushrooms are tender. Add tomatoes and another tablespoon of water if needed. Allow the tomatoes to dissolve a bit and add the spices, then add paste and sauce. Continue to add water if necessary in tablespoon increments. Reduce heat and cover until ready to serve over pasta.

How it all Vegan! Tofu Ricotta

1 lb medium tofu
1/4 cup soy milk
1 tsp oregano
3 tsp basil
1 tsp salt
2 tbs lemon juice
4 cloves garlic, minced
1 small onion, chopped
2 cups spinach, chopped


In a blender or food processor, blend all ingredients other than the spinach. Blend until the mixture achieves a consistency like cottage cheese. Add water if needed. Stir in spinach and set aside until ready for use.