Feast your eyes on this seasonal offering of shells stuffed with pumpkin, kale, and tofu for protein and a touch of dairy-free creaminess. This recipe comes to us from Jenn of Veggie Inspired Journey.
For the Pumpkin Kale Filling
- 12 oz package jumbo shells
- 15 oz can pure pumpkin puree
- 1 block firm tofu, pressed
- 1 tsp dried sage
- 1 cup chopped kale
For the Tomato Sauce
- 28 oz can crushed tomatoes
- 1 tbsp extra virgin olive oil, optional (for oil-free use 3-4 tbsp water)
- 1/2 large sweet onion, diced
- 2 garlic cloves, minced
- 2 tsp dried basil
- salt and pepper to taste
Preheat oven to 350 degrees F.
Press tofu for 20-30 minutes.
Cook shells according to package directions. You want the shells al dente so they don’t fall apart, so check them often to make sure they don’t get too soft. Drain and rinse with cold water to stop the cooking process. Set aside.
While shells are cooking, start the sauce. Add oil (or 3-4 tbsp water for oil-free) to a sauce pot over medium heat. Add onion and garlic and sautee until onion is soft. (If using water instead of oil, add another tbsp of water as needed if onion and garlic starts to stick as water evaporates). Add tomatoes, basil, salt and pepper (about ½ tsp salt, ¼ tsp pepper, but add more or less to your tastes) and simmer for 10-15 minutes.
In a mixing bowl, crumble the tofu and add the pumpkin, sage and kale. Mix thoroughly.
Pour about ¼ cup of sauce into the bottom of a 9×13 pan and spread evenly. Stuff each shell with the pumpkin/kale mixture and place in single layer in the pan. Pour the rest of the sauce over the top of the shells.
Bake for 30-40 minutes until heated through.