Name: Vegan Stuffed Shells with Roasted Eggplant
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 15 jumbo shells ((gluten-free for GF eaters)); 1 tsp olive oil; 3/4 block firm tofu ((slightly patted dry // 3/4 block yields ~1 1/4 cup)); 1 1/2 Tbsp vegan basil pesto ((shouldn’t contain cheese)); 1 pinch sea salt; 1/2 cup dairy-free mozzarella cheese shreds ((such as Go Veggie or Daiya)*); 1/2 large eggplant ((cut into 1/4 inch rounds)); 1 1/2 cups favorite marinara sauce