- 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, optiona
- 6 oz. jumbo pasta shells
Preheat oven to 375°F.
Cook pasta shells according to package directions. Drain, rinse, and drain again, then place on clean kitchen towel to cool and dry.
Bring garlic and olive oil to a simmer in small skillet over medium heat. Reduce heat to low, and simmer 15 minutes, or until garlic is soft and golden. Remove from heat, and set aside.
Crumble tofu into bowl of food processor, and blend with vinegar, lemon juice, miso, garlic, and oil until smooth. Transfer to medium bowl.
Heat large saucepan over medium heat. Add spinach and 2 Tbs. water, and cook 3 to 4 minutes, or until leaves are wilted. Transfer to strainer, and squeeze out excess liquid. Roughly chop, and stir into tofu mixture.
Spoon 2 Tbs. filling into each pasta shell, and place in single layer in large baking dish. Cover with pasta sauce, sprinkle with olives (if using), and bake 45 minutes, or until sauce is bubbling. Let stand 10 minutes before serving.