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butter Barilla® Jumbo Shells RealLemon juice green pepper red pepper green olives cheddar cheese shreads handful
Viewed: 39 - Published at: 8 years agoIngredients
- 1 packages Melissa's Extra Firm Tofu
- 2 tsp EarthBalance Butter (vegan, lactose free, non-dairy)
- 1 box (12oz) Barilla Jumbo Shells
- 2 tbsp RealLemon Juice
- 1 Green Pepper
- 1 Red Pepper
- 163 grams Green Olives
- 2 cup Daiya cheddar cheese shreads (lactose free, vegan, non-dairy)
- 1 small handful soy flavored bacon bits
Method
- Tofu prep: Drain, slice, and press tofu for 45 minutes.
- (to drain excess water out.)
- Add earthbalance butter, Reallemon Juice and tofu in pan.
- Gently scramble tofu and bake on low heat over stove until tofu is lightly browned, stirring frequently.
- (After tofu is baked, set aside for now.)
- Boil Jumbo shells for roughly 12 minutes.
- (Drain, rinse and set aside for now.)
- Chop, de-seed and pit the red and green peppers.
- Cut up the olives.
- Mix together the cooked tofu, chopped red and green peppers, chopped olives, daiya cheese, and soy bacon bits.
- Mix well.
- Carefully stuff each jumbo shell with the mixed ingredients.. Heat until cheese is melted if preferred, or eat as is.
- Enjoy!
