by Allergy Free Mom
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my 3 recipes »
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Allergy Free Mom's Notes:
Expand1 8-ounce box Tinkyada Pasta Shells (for wheat-free/ gluten-free) Ask a question about this ingredient
1 8-ounce bag Daiya Mozzarella style cheese shreds Ask a question about this ingredient
1 12-ounce block extra firm organic tofu (or at least Non-GMO) Ask a question about this ingredient
1/2 cup extra virgin olive oil Ask a question about this ingredient
1 teaspoon Kosher salt Ask a question about this ingredient
Pinch of ground nutmeg Ask a question about this ingredient
3 fresh garlic cloves Ask a question about this ingredient
3 cups quartered fresh Heirloom (cherry) tomatoes Ask a question about this ingredient
Fresh basil leaves (to taste, about a dozen nice sized leaves) Ask a question about this ingredient
Preheat oven to 375 F
Ask a question about this stepPre-cook your shells, and place them in an ice bath to stop the cooking process. Meanwhile, as your shells are being prepped, mash the tofu in a mixing bowl, with a fork, and stir in the salt, nutmeg, 1/3 cup of the Daiya, and half of the olive oil. You want a “ricotta” type of texture.
Ask a question about this stepPeel, crush, and mince the garlic cloves, and evenly scatter them into the bottom of a heavy baking dish. Add about half of the remaining olive oil, just enough to cover the bottom of the dish.
Ask a question about this stepRoll your basil leaves together, and slice them crosswise to form ribbons. Further chop and add a few of these (to taste) into your quartered tomatoes, with the remainder of the olive oil, and stir. Set aside. Reserve the remaining basil ribbons.
Ask a question about this stepStuff the shells with your tofu mixture, and arrange them evenly over the garlic. You may have a few extra shells left over. Sprinkle the stuffed shells with half of your remaining Daiya. Top with the tomato, olive oil and basil mix, and then again with the remaining Daiya. Top with the remaining basil.
Ask a question about this stepCover your dish with a tight fitting, oven-safe lid, (or aluminum foil) and bake in your pre-heated oven for 20-25 minutes. Remember you’re heating just enough to melt the Daiya and re-heat the pasta shells. You’re not actually “cooking” this dish, so be careful not to overdo it.
Ask a question about this stepCarefully spoon the individual shells onto a dinner plate, and… Enjoy!
Ask a question about this stepThank you! =^)
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
I love the presentation on this recipe. So enticing.