Vegan Stuffed Shells filled with a homemade herbed high protein spinach tofu ricotta stuffing make for a crowd-pleasing comfort food dinner that is also totally kid-approved.
Process tofu, nutritional yeast, almond flour, miso, salt, pepper, herbs, lemon juice, garlic, vegan mozzarella, and olive oil in a food processor until coarse. Add spinach and pulse.
Sprinkle water on edges, top with vegan Parmesan, Italian herbs, and pepper flakes. Bake at 350ºF/180ºC for 25-30 minutes. Remove, let sit, and serve with sauce or garlic bread.