1/2 box firm or extra-firm silken tofu (six ounces)
1/2-3/4 cup Vegenaise (Erika says she would like 1/4 cup Vegenaise, but with the whole box of silken tofu.)
1/3 cup nutritional yeast flakes
1 teaspoon salt, plus more to taste
1/3-1/2 cup fresh parsley, chopped
1 tablespoon fresh oregano, chopped
1 box pasta shells, large-to-be-stuffed size
2 tablespoons olive oil
1 medium onion, minced
2 stalks celery, minced
3/4 package Gimme Lean, sausage flavor
2 large jars spaghetti/tomato sauce or your favorite recipe (50 ounces)
What You Do:
Cook the pasta according to the directions on the box. I like mine a little undercooked. Drain well and let cool to room temperature.
With a food processor or hand blender, cream together the two tofus, Vegenaise, nutritional yeast, and salt.
When you get the tofu the texture you want, add the fresh herbs and pulse until blended. Set aside.
Saute the onion and celery in the olive oil until soft. Add the Gimme Lean and cook while breaking it into little pieces with a fork. When it begins to brown, remove from heat and set aside.
Cover the bottom of a large lasagne-style pan with a 1/2 inch layer of tomato sauce.
Using a teaspoon, fill the pasta with the tofu mixture. Lay each one gently on top of the tomato sauce.
When your pan is full and the tofu mixture is done you have to stop, WHAA! That was too fun. Now, mix the sausage stuff up with what's left of your tomato sauce. Spread this on top of your shells and sprinkle with vegan parmesan or nutritional yeast.