I usually do this recipe with jumbo shells and stuff everything in them, but this time around I wanted to save the time and just put it all together. (I was #hangry)Here's the recipe the best I can explain. No measurements. Just use your instincts.
You Will Need:
Box of Pasta Shells
Pasta Sauce of Your Choosing
1 can of Beans (I used Pinto Beans here)
Fresh Spinach
1 Yellow Onion
Red and Green Peppers
Tomato (optional)
Onion Powder*
Garlic Powder*
Sage Powder*
Liquid Smoke (just a few drops)
For the Tofu Sauce:
A Large Clove of Garlic
1 Pack of Firm Tofu (I used half a pack and slightly pressed)
Olive Oil*
Onion Powder*
Lemon (about a quarter of the juice)
Salt *
Pepper*
*Season to taste.
Directions:
1. Put the pasta on to boil. Boil just to al dente. Do not overcook.
2. While the pasta is boiling, saute onions and peppers and add the seasonings (except the salt and pepper). When the onions become a bit translucent, add the beans and salt and pepper to taste. Cook for a few minutes and finally add tomato and spinach (as much as you like).
3. Let the bean mixture simmer on low for a few minutes while you prepare the Tofu Sauce.
In a blender, add all the ingredients. Blend well. You want the consistency of a smooth, creamy sauce. If the mixture is too thick, add a little water at a time until you have a nice sauce.
4. Drain your pasta and add to the pan with the beans. With the heat off, stir the pasta and beans together well.
5. Now in the baking dish, pour just a bit of pasta sauce to cover the bottom. Then add your pasta mixture. Pour your pasta sauce into the dish followed by the tofu sauce and mix gently and slowly. You may find that you have some tofu sauce left.
Bake at 375 F for about 20 minutes. The tofu mixture will thicken a bit.
Once finished baking, let it sit for a few minutes before serving.