These spinach and tofu stuffed shells are healthier alternative to traditional stuffed shells. It’s perfect for your next meatless Monday too.
Are you craving some comfort food but know you’re going to feel guilty after eating it? Here’s a comfort dish that will make you feel good while you eat it and afterwards too. These spinach and tofu stuffed shells will give you all the nutrients your body needs while warming your belly with the perfect cozy meal.
I replaced classic ricotta with a creamy tofu mixture seasoned with salt and a little lemon juice. Then I added a ton of cooked down baby spinach. I’m talking one whole container of baby spinach leaves.
If I wasn’t afraid of the complainers at the dinner table, I probably would have used double the amount. Spinach cooks down to almost nothing right? So why not use more I say!
Eating spinach is good for your health on so many levels: lots of fiber, Vitamins A, C, K, folic acid and iron. It also has a bunch of plant compounds that benefit eye health, heart health and decrease cancer risk. I toss it into just about everything.
I add fresh leaves to soups, curries and lately I’ve been blending it into my refried beans. No one notices the taste and it enriches foods with extra nutrients and antioxidants.
I’m not one of those people that think you can replace anything with tofu. However, using it as a replacement in recipes that call for ricotta cheese is definitely an exception. I love all kinds of cheeses but I don’t miss ricotta at all when I replace it with tofu.
I’ve made lasagna with tofu for group of 15 people and I don’t think anyone noticed. So, even if you are anti tofu in all other ways, you should really give this one a try. There’s more protein in it so it’s better for you.
But enough with the nutrition! What I like best about this meal is that it only takes 30 minutes to prepare. I can store it in the refrigerator and pop it into the oven whenever I want to eat. It’s perfect for those days when get home too late to cook anything.
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