20-25 jumbo stuffing shells ½ cup raw cashews 2 Tb water 2 Tb lemon juice 2 (12.3 oz) boxes firm or extra firm Mori Nu tofu 1 (10 oz) box frozen spinach, thawed and drained (optional) 1 Tb onion powder 1 Tb honey or sugar 1 Tb dried parsley 2 tsp salt 2 tsp basil 1 tsp garlic powder 4½ cups spaghetti sauce Fresh parsley (optional)
Boil shells as directed, then drain. Blend smooth half of the tofu with the cashews, water, and lemon juice. Empty blended ingredients into mixing bowl. Mash the remaining tofu. Stir all ingredients together except the shells and spaghetti sauce. Fill shells with tofu mixture and place in a 9×13 baking dish. Pour sauce over shells and cover with foil. Bake at 350 degrees for 45 minutes. Garnish with fresh parsley, if desired. The filling mixture may also be used to stuff manicotti or layer lasagna.
