This recipe is Vegan, Food-allergy friendly, and Gluten-Free. I created it for my featured August recipe of the month, at Allergy Free Mom.com. I wanted to pay tribute to those wonderful Summer time Heirloom tomatoes! —Allergy Free Mom
box Tinkyada Pasta Shells (for wheat-free/ gluten-free)
bag Daiya Mozzarella style cheese shreds
block extra firm organic tofu (or at least Non-GMO)
cup extra virgin olive oil
teaspoon Kosher salt
Pinch of ground nutmeg
fresh garlic cloves
cups quartered fresh Heirloom (cherry) tomatoes
Fresh basil leaves (to taste, about a dozen nice sized leaves)
Pre-cook your shells, and place them in an ice bath to stop the cooking process.
Meanwhile, as your shells are being prepped, mash the tofu in a mixing bowl, with a fork, and stir in the salt, nutmeg, 1/3 cup of the Daiya, and half of the olive oil. You want a “ricotta” type of texture.
Peel, crush, and mince the garlic cloves, and evenly scatter them into the bottom of a heavy baking dish. Add about half of the remaining olive oil, just enough to cover the bottom of the dish.
Roll your basil leaves together, and slice them crosswise to form ribbons. Further chop and add a few of these (to taste) into your quartered tomatoes, with the remainder of the olive oil, and stir. Set aside. Reserve the remaining basil ribbons.
Stuff the shells with your tofu mixture, and arrange them evenly over the garlic. You may have a few extra shells left over. Sprinkle the stuffed shells with half of your remaining Daiya. Top with the tomato, olive oil and basil mix, and then again with the remaining Daiya. Top with the remaining basil.
Cover your dish with a tight fitting, oven-safe lid, (or aluminum foil) and bake in your pre-heated oven for 20-25 minutes. Remember you’re heating just enough to melt the Daiya and re-heat the pasta shells. You’re not actually “cooking” this dish, so be careful not to overdo it.
Carefully spoon the individual shells onto a dinner plate, and…