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Butternut Tofu Stuffed Shells

What you need: 

1 small butternut squash, peeled and chopped
16 to 20 large shell shaped pasta (the big ones you can stuff)
1 pound firm tofu, drained
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon nutmeg, or to taste
1 teaspoon salt
3 tablespoons nutritional yeast
1/4 cup lemon juice
1 (24 ounce) jar pasta sauce
vegan cheese or nutritional yeast, to taste, optional

What you do: 

1. Steam squash until it is tender. You can also use other winter squashes. They all taste good. While the squash steams, boil the pasta shells per instructions. You will want them more on the "less cooked" side since they will be baked again. Once boiled, drain and rinse with cool water to cool.
2. Preheat the oven to 350 degrees Fahrenheit. Once squash in ready, combine the squash, tofu, seasonings, lemon, and nutritional yeast into a large bowl. Mash with a potato masher to break up the squash and tofu. Mix together to incorporate the seasonings into the mixture. Taste and adjust seasonings as desired.
3. Prepare a 9x11" baking dish by spreading a thin layer of sauce on the bottom. Take each shell and spoon in some filling. I like to stuff mine well and usually have leftover shells. More diligent stuffing should make sure all your shells have some filling in them. Depending on your squash, you might have a little more or less than what I had.
4. Once the shell is stuffed, place in pan and continue until all shells are stuffed. Once done, pour the rest of the pasta sauce on top. You can put some vegan cheese on top or nutritional yeast. I use nutritional yeast.
5. Bake for about 20 to 30 minutes, or until heated though and the top is starting to brown. Enjoy!
Source of recipe: My friend used to make something like this for me when I first started eating more vegan foods. I pimped it out.

Preparation Time: 
20 minutes, Cooking time: 45 minutes
Cooking Time: 
45 minutes
4 to 6


Thanks for the delicious recipe! I had to use manicotti shells but they worked wonderfully and were very easy to stuff. The filling was really easy to make and even better to eat! I made my own sauce to go over it and also added grilled onion and green chiles to the mix- a definite added yum! I will definitely make these again! Thanks a bunch!!!


Recipe was delightful. Took WAY longer than twenty minutes to prep... but perhaps I have not mastered the art of peeling and dicing squash quite yet.

I am a veryveryvery  poor college student and could not afford to buy new pasta shells and decided to use lasagna pieces instead. This worked very well.
In a 9x13 pyrex pan, place one layer of cooked (al dente) lasagna sheets. Press 1/3 of squash mixture over noodles so it evenly covers bottom of pan. Drizzle a light layer of pasta sauce over top of mixture. Place another layer of lasagna over the top and repeat squash layering. When out of squash mixture, top the casserole with final sheets of lasagna, sprinkle remaining sauce and dust with nutritional yeast.
Bake for 40minutes!


Wowzers! :D I made this the other night and it was quite tasty. It tasted amazingly similar to the non-vegan version I used to eat. Unfortunately, I made the mistake of "doctoring" it up a bit and found the finished product just a tad bit overly seasoned for me. I should have just left well enough alone. It was quite apparent to me afterward that this recipe needed no perfecting at all. No worries though. Next time, I will follow your recipe to the T and I'm sure I'll love it even more. The filling is very versatile. I think I may use it for vegan lasagna, ravioli or baked ziti next time.

Big thumbs up from me! Definitely a 5 star recipe...Simple and very tasty. Thanks for sharing


What a great meal! I am so glad I stumbled across this!

I made just a few changes

*6 large basil leaves finely shredded
* generous grind of black pepper
*generous sprinkle of garlic powder - what can I say - I really like my garlic :D
* 1 tbsp of fresh diced onion instead of onion powder - didn't have any
* used canneloni instead of big shells. Those shells are difficult to find here :(

When another user said it tasted like ricotta I didn't believer her, but after eating these the taste is surprisingly similar to a non vegan frozen meal variety I used to eat.

I also had some left over cahsew cream sauce from the over day and added some ontop along withsome nut. yeast.

I have leftover mix in the freezer and cannot wait to make a repeat of this. 10/10 :D


Delicious! I added some basil , onions, garlic and sage to the mix loved the recipe thanks!


My husband is Italian and absolutely not vegan, and he LOVED THIS RECIPE.  It is our absolute favorite, and I've taken the butternut squash+tofu recipe and turned it into my now famous lasagna.  The lemon juice, loads of garlic, and consistency of this dish is AMAZING!  THANK YOU!


I really liked this recipe, I didn't change a thing (other than I didn't have enough tomato/pasta sauce for the entire recipe). It was very simple to make and very tasty too! Thanks for the recipe. :)


This was the FIRST vegan dish my ITALIAN meat-eating husband ever liked, and it's now a staple in this home.  I've incorporated the butternut squash/lemon juice/tofu blend into a lasagna that we now love....  Best fake cheese (especially ricotta) EVER!  make sure to add loads of garlic, onion, and other spices, they compliment the lemon perfectly  ;)b thank you!!!!!


;)b  yummy!!! I used a winter squash. I think next time I will try it with the basil. Loved the lemon!


This was a nice dish I will make again. I really like the lemon I almost omitted it but glad I didn't .It added a subtle flavor that gave this recipe depth. My family really liked it as well (they are meat heads:(..I'm working on them on dish at a time)



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