I Turned TOFU into the Best VEGAN PASTA | Ricotta Stuffed Pasta

Press tofu for several hours until dry.

Crumble tofu into a food processor.

Add olive oil, white miso, garlic powder, salt, and lemon juice to the food processor.

Blend until the mixture reaches a ricotta-like texture, tasting and adjusting salt as needed.

If desired, add unsweetened soymilk for creaminess and blend again.

Add chopped basil and spinach to the ricotta mixture and pulse to combine.

Boil large pasta shells according to package instructions.

Coat the bottom of a baking dish with tomato sauce.

Stuff each shell with the ricotta mixture and place in the baking dish.

Drizzle remaining tomato sauce over the stuffed shells.

Garnish with reserved basil and spinach.

Cover the baking dish with foil and bake in the oven at 350°F for 25 minutes.

Remove the cover and bake for an additional 10 minutes.

Sprinkle with additional basil and spinach before serving.

Equipment Needed

Spice Level:

Dietary