stuff n' bake pasta

stuff n' bake pasta
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1 package Silken Tofu
6 -12 oz Jumbo Pasta Shells
1 bottle Vegan Pasta Sauce
1 head of Broccoli, (chopped small, including 1" of the stalk)
1 tsp Onion Powder
1 tsp Ginger Powder
1/2 tsp Cayenne
1/2 cup Vegan Mozzarella (grated)

1. Cook your pasta noodles until soft but still slightly firm - you want to be able to handle them without them splitting.

2. Meanwhile, steam your broccoli to your liking.

3. Open tofu package, drain access liquid (do not press silken tofu), and place tofu block in a small mixing bowl, add spices. Then fork-mash to squish and break tofu up. You don't want to liquefy, you want it to crumble. Set aside.

4. Preheat oven to 400.

5. Take your cooked pasta and place on a dry working surface.

6. Pour a thin layer of pasta sauce a baking sheet that will fit all of your stuffed shells.
(Hint: I was able to put 3 rows of 6 in a 9x13 pan, then 6 more shells in a 9x9)

7. Stuff each shell by filling up half way with broccoli, then generously topping it off with the tofu mixture. Place open-side down into the sauce lined pan.

8. Once you have finished stuffing each shell, pour remaining pasta sauce on top. Then abundantly spread lots of your shredded mozzarella all over your pasta. Spray tops with an oil mister, if desired, to help them brown nice in the oven.

Bake 15-20 minutes and voila!