Tofu and Spinach Stuffed Shells
Ingredients
- 6 oz. jumbo pasta shells
- 12 cloves garlic, peeled and thinly sliced
- 1/4 cup olive oil
- 1 16-oz. block firm tofu, drained, rinsed, and patted dry
- 2 Tbs. unpasteurized apple cider vinegar
- 2 tsp. lemon juice
- 2 tsp. white miso
- 5 oz. baby spinach leaves (6 cups)
- 1 24-oz. jar prepared pasta sauce
- 2 Tbs. chopped Kalamata olives, optional
- 2 Tbs. chopped green olives, optional
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