*Courtesy of Lindsay Rey
- 1 large eggplant
- 3 tablespoons extra virgin
olive oil (divided)
- salt (for eggplant)
- 21 oz extra firm tofu (or 1
and 1/2 blocks)
- 1/4 cup raw cashews
- 1/4 cup water
- 1 clove garlic
- 1/2 cup onion (chopped)
- 3/4 cups frozen spinach
- 1 1/2 -2 teaspoon salt (or
- 1 1/2 tablespoon nutritional
- 1 teaspoon dried basil
- 20 jumbo pasta shells
- Slice the top off of your
eggplant. Then, cut it in half lengthwise. Score each half as if you were going
to cut it into cubes when you're done roasting it.
- Sprinkle each eggplant half
generously with salt-- in the scored cuts as well. Now, you'll let your
eggplant halves sit, cut side up, for about 30 minutes. Preheat your oven to
400 degrees F towards the end of the 30 minutes.
- After 30 minutes, you'll
notice that each eggplant has quite a bit of water droplets on the top and in
the cuts of it. Squeeze each eggplant half gently over the sink, and let the
salty water run out.
- Now, put your eggplant in a
rimmed baking pan that is lined with either parchment paper or a silicon liner.
Brush each eggplant half with about 1 tablespoon of olive oil, then place each
half cut side down on to your baking sheet.
- Bake your eggplant for about
40-45 minutes, or until the eggplant has mostly collapsed, and the inside is
soft and mushy.
- While your eggplant is
baking, you can get started on your filling and cook your jumbo pasta shells.
- Cook your jumbo pasta shells
according to package instructions (or boil in an uncovered pot of
salted water for about 11-13 minutes).
- In a medium frying pan,
saute 1 clove of minced garlic and onion with 1 tablespoon of olive oil. When
your garlic and onion have been cooking for about 1 minute, add your frozen
spinach to the mixture, and cook everything until the spinach is just thawed.
- In a medium sized bowl, mash
your tofu with a fork until it is crumbly. Take about 1/4 to 1/2 cup of your
crumbled tofu and put it in your blender with 1/4 cup cashews and 1/4 cup
water. Blend on high until the mixture is smooth.
- Pour blender contents back
into medium sized bowl, and add garlic, onion, salt, yeast flakes, basil, and
the spinach mixture as well. Mix it up.
- Once your eggplant is
finished roasting, use a spoon to scrape out the eggplant contents from the
skin, and put them directly into your tofu mixture. Stir it up!
- Stuff your shells with your
eggplant tofu mixture, and place in a bed of your favorite marinara in a 9 X 13
in baking dish. Pour a little more marinara on top of your shells. At this
point, you can sprinkle a little of your favorite vegan cheese on top, if you
- Bake uncovered at 400
degrees for about 8-10 minutes, or until your tofu filling is just starting to
turn more golden/yellow.
While the ingredients call
for 20 shells, the filling can be used up with 18 shells. Usually
a few shells are damaged beyond repair with the boiling process.