Antipasta Tofu Stuffed Shells + Winner

What? The end of August already? That means I’m a whole week late in posting the winner for Grills Gone Vegan. Never fear, if it’s feeling wintery where you are, you can still make all these recipes in the kitchen rather than outdoors. I’ve got you covered. But since I’m late (must. get. back. into. regular. blogging!), I’m sharing a recipe from  my upcoming book, Vegan Finger Foods, which is co-authored by the always awesome Celine Steen.

Without further ado, the winner is lucky number 13: Amanda! Hurray for you for getting into garlic scapes. They can do anything! Congratulations on winning the contest. I will try to contact you, but if it falls into the internet cavern of communication,  please email me.

On to the recipe! I served these at a potluck at the end of July and they got rave reviews. As with all recipes, cook to your own taste. If you like creamier foods, add more mayo. If you like more tang, add more vinegar. It’s all about you, so make it your own! Hope you  like it as much as our co-potluckers did!

Thank you to Celine Steen for the gorgeous photo.

Antipasto Tofu Stuffed Shells

Antipasta Tofu Stuffed Shells

The tofu is seasoned with a perennial vegan favorite, nutritional yeast, as well as other goodies, before being combined with roasted asparagus and flavorful artichoke hearts to make an incredible variation on a tofu salad. We couldn’t resist adding peppery arugula (ever!), to really take this over the top. Stuff it in a pasta shell, and you’ve got a fabulous finger food.

Nonstick cooking spray
1 tablespoon (8 g) nutritional yeast
1 tablespoon (15 ml) tamari
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) liquid smoke
1 tablespoon (15 ml) vegan dry red wine
1/2 teaspoon pure maple syrup
1/2 teaspoon garlic powder
Salt and pepper, to taste
1 pound (454 g) extra-firm tofu, drained, and pressed, and cut into 1/4-inch (6 mm) cubes
6 stalks roasted asparagus, cut into 1/4-inch (6 mm) pieces
3 tablespoons (30 g) minced scallions
4 artichoke hearts, minced
2 tablespoons (8 g) soft sun-dried tomato halves (not oil-packed)
1 tablespoon (15 ml) capers, drained and minced
1 cup (40 g) packed baby arugula, minced
1/4 cup (11 g) chopped fresh basil
2 tablespoons (30 ml) red wine vinegar
Pinch red pepper flakes
2 tablespoons (28 g) vegan mayonnaise, or more to taste
14 to 18 dry jumbo pasta shells, cooked al dente, drained

Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat a large rimmed baking sheet with cooking spray.
In a medium-size bowl, stir together the nutritional yeast, tamari, oil, liquid smoke, wine, syrup, garlic powder, and generous pinches of salt and pepper. Stir in the tofu to coat. Spread the tofu on the sheet and bake for 30 to 35 minutes, until golden and firm in texture. Let cool.
Stir together the tofu, asparagus, scallions, artichoke hearts, sun-dried tomatoes, capers, arugula, basil, red pepper flakes, and mayonnaise. Taste and adjust the seasonings. If desired, the filling can be made ahead of time, and stored in an airtight container in the refrigerator for up to 2 days. Moisten it with extra mayonnaise if needed when assembling.
Fill each shell with about 2 tablespoons (34 g) filling. Serve at room temperature.

Yield: 14 to 18 shells

 

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10 Comments

  1. in2insight
    Posted August 27, 2013 at 10:26 pm | Permalink

    I can’t believe that this one got by me…
    Making it this weekend. Tofu and Pasta = LOVE!

  2. Posted August 28, 2013 at 9:31 am | Permalink

    But it can be yours now! :) Hope you like it!

  3. Lucie
    Posted August 28, 2013 at 10:57 am | Permalink

    Holy (liquid) smokes! So many of my favorite flavors, all packed neatly into one convenient portable tasty little package! (And I suppose you are referring to the potluck that I missed?!)

  4. Posted August 28, 2013 at 11:54 am | Permalink

    I am, Lucie! And we missed you!

  5. Posted August 28, 2013 at 1:40 pm | Permalink

    Oh wow, I looove stuffed shells!

  6. Posted August 28, 2013 at 1:57 pm | Permalink

    Us, too, Jojo- and this way we can make them ahead and enjoy them at room temperature. Super easy entertainment food. :)

  7. Posted August 31, 2013 at 11:41 am | Permalink

    I was one of the fortunate ones attending the potluck referred to, and also was part of the rave reviews! Any potluck with Tami participating is a real winner! These stuffed shells were awesome!

  8. Posted August 31, 2013 at 12:54 pm | Permalink

    Thanks, Tofu Cat!!!

  9. Posted September 28, 2013 at 10:19 am | Permalink

    Very excited about your new book, but very sad I didn’t get to test :(

  10. Tami
    Posted September 28, 2013 at 12:54 pm | Permalink

    Thanks, Kim, and don’t be sad! You’ll still get all the wonderful recipes. :)

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