Tofu and Zucchini Stuffed Pasta Shells with Lemon and Dill
Vegan stuffed jumbo pasta shells with tofu, dill, lemon, and zucchini make a flavorful and protein packed meal.
Servings: 4
Ingredients
- 1 block extra firm tofu 350 g
- 1 lemon
- 2 small zucchinis
- 1 small bunch dill roughly ¾ cup chopped
- 1 tablespoon miso paste
- 2 tablespoons tahini
- Black pepper and red pepper flakes
- 2 tablespoons olive oil
- 20-22 jumbo pasta shells
- 2 cups sauce marinara or other sauce. In the photos and video, I use a curried sweet potato sauce which is really leftover soup – see notes on how
Instructions
- Crumble the tofu in a large bowl. Zest and juice the lemon into the tofu. Grate the zucchinis and chop the dill, then add to the tofu.
- Season the tofu with miso paste, tahini, black and red pepper, and mix until well combined (the miso and tahini in particular should be well distributed).
- Cook the jumbo pasta shells in salted boiling water according to package directions, removing the pasta shells one or two minutes before al dente. Drain well and let cool until cool enough to handle.
- Preheat oven to 425 F.
- To a large baking pan, spread half of the sauce.
- Stuff the par-cooked pasta shells with the tofu mixture and place in the sauced baking pan. Each shell should hold slightly more than 1 heaping tablespoon of the tofu mixture.
- Once all the pasta shells have been stuffed and arranged, pour the remaining sauce over the stuffed shells, then drizzle on some olive oil.
- Bake for 30-40 minutes in preheated oven. If desired, broil for 1-5 minutes at the end of the cooking time for additional caramelization.
Video
@hellenshouse tofu stuffed shells with so much dill and lemon. not ricotta but also a very tasty pasta lunch, just without the cheese! #stuffedshells #stuffedshellsrecipe #veganricotta #veganpasta #cookingreels #vegandinnerideas #vegetarianrecipes #veganrecipes #bakedpasta
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Notes
If you want to make my curried sweet potato soup that also works as a sauce, this is how I made it: saute one chopped onion in a pot with some olive oil. Once softened and caramelized, add two sweet potatoes, chopped into cubes, and enough stock or water to cover. Once vegetables are tender, blend with an immersion blender.
Then make the tadka by heating 1 tablespoon ghee or coconut oil in a small pot, with ½ tsp mustard seeds, ½ tsp cumin seeds. Once the seeds start to brown turn the flame to low and add 1 tsp curry powder and ½ tsp chili powder. Turn off heat and add to the soup. Season with salt.
Then make the tadka by heating 1 tablespoon ghee or coconut oil in a small pot, with ½ tsp mustard seeds, ½ tsp cumin seeds. Once the seeds start to brown turn the flame to low and add 1 tsp curry powder and ½ tsp chili powder. Turn off heat and add to the soup. Season with salt.