STUFFED SHELLS

• 1 box of jumbo pasta shells
• 1 block of tofu
• 1 large onion, chopped
• several cloves of garlic, chopped
• olive oil
• tomato sauce (in a jar, or homemade)
• salt and pepper to taste
• approx. ½ cup nutritional yeast
• 1 stick vegan margarine
• 4-6 Tbsp. flour
• 2-3 cups soymilk

Begin by sautéing the onion and garlic in the oliveoil until both are cooked and soft. Meanwhile, begin boiling the jumbo shells.Then, squeeze as much water as you can out of thetofu. Once you have done this, crumble it with yourhands into a large mixing bowl. Mix with the cookedonions and garlic, nutritional yeast, salt and pepper.This will be your filling.While the shells are cooking, prepare your white sauceby melting the margarine in a medium saucepan andadding the flour to make a paste. Once this is done,add the soymilk slowly, stirring constantly until youhave a creamy, thick white sauce. Add salt to taste. Once the shells are cooked, drain them and get out youfilling, your white sauce, your tomato sauce and alarge greased pan to bake them on.Fill each shell with a spoonful of the filling andplace them in rows in the pan. Cover each one withabout a spoonful of white sauce, and then a spoonfulof tomato sauce.Bake at 350 for 30 minutes.