1 large crown of broccoli
3 cloves garlic
1 shallot cut into large pieces
1 box of firm tofu
1 1/2 cups toasted walnuts
sea salt & pepper
2 large cans PLAIN (no chunks) tomato sauce
1 cup good quality black olives pitted and chopped
1 box large pasta shells
Boil the shells until they are just about done, rinse with cold water and cool.
Steam the broccoli until it softens but not over cooked.
Drain tofu by cutting it into large pieces and placing into a colander, cover with plate and heavy object to weigh it down. Let it drain for an hour or so.
Place walnuts, tofu, shallot, garlic and broccoli in food processor with salt and pepper and pulse until it is combined with no large pieces, do not over process.
Pour one can of tomato sauce in a large casserole dish. With a spoon stuff the shells with the tofu mixture until they are nice a full. Place open side down in the dish close together but not touching. Top with last can of plain tomato sauce.
Cover with foil and bake for 45 minutes at 350. Take foil off last 10 minutes and top with chopped olives and finish baking uncovered.
If you can, please use all organic. The reason I like to use the plain no chunks sauce is the taste of the shells is so delicate I don’t like the sauce to over power.
Let dish sit 10 minutes before eating.