Holyyyyyy smack. I think I have a new favorite dinner recipe.
Stuffed shells have always been one of my favorite foods. But….I don’t love the way eating a large plate of the cheesy goodness makes me want to curl up for a nap in stretchy pants.
Enter this vegan variation! The filling is tofu (gasp!), olive oil, garlic and nutritional yeast. The mixture looks scarily similar to ricotta and tastes that way, too.
I made these shells a few days ago and snuck a tupperware full of them into Adam’s fridge when he was at work with a little post-it that was scribbled with sweet nothings.
And then, I waited.
And waited some more.
Finally, I just headed over to his house because clearly he had not opened the fridge yet. And I was right! I’m always right.
I waited until the entire plate was clean before I told him it was tofu. “That’s cool, is there more?” he asked nonchalantly.
I really love that boy.
Head over to the PBS blog for the recipe!