Tofu for tofu phobes: protein-packed pasta that's a hit with picky eaters

Tofu can still be a tough sell for some adults, much less for kids, who aren't likely to be swayed by arguments of how high tofu is in protein, calcium, iron and B vitamins. The small set worries about texture and taste. So, we resorted to the oldest trick in the book: pasta. We stuffed shells--always a kid-favorite with an Italian-seasoned tofu filling, then topped them with tomato sauce and a sprinkling of cheese. The creamy results will fool any tofu-phobe--in fact, our test-kitchen tasters liked these shells even better than the traditional ricotta-filled ones. Once the gang has scooped up the last bite, you can come clean, and use the meal to turn them on to other tofu dishes. Or it can just remain your healthy little secret.

CHEESE-FREE STUFFED
SHELLS

Serves 4 * Vegan

16 jumbo pasta shells
1/2 jar marinara sauce
  (about 13 oz.)
1 15-oz. pkg. extra-firm
  tofu, drained
1/2 medium-sized onion,
  peeled and quartered
5 oz. frozen chopped
  spinach (about 1/2 cup),
  thawed and drained
1/4 cup fresh basil leaves
2 cloves garlic, peeled
2 Tbs. olive oil
1 Tbs. dried oregano
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup shredded Cheddar-style
  soy cheese

1. Preheat oven to 400F.
Cook pasta shells according
to package directions. Drain,
and rinse under cold water.
Spread 1/2 cup marinara
sauce over bottom of
9x13-inch baking dish.

2. Put tofu and all remaining
ingredients except soy cheese
in food processor; puree.
Transfer tofu mixture to
1-gallon sealable plastic bag.

3. Snip off a bottom corner
of bag; squeeze about 3 Tbs.
tofu mixture into each shell.
Arrange shells over sauce in
baking dish, drizzle with
remaining sauce and cover
tightly with foil. Bake 20
minutes. Remove foil, sprinkle
shells with cheese and bake 5
minutes, or until cheese melts.

PER SERVING: 418 CAL; 21G PROT; 17G TOTAL FAT (2G SAT. FAT); 41G CARB; 0MG CHOL; 821MG SOD; 5G FIBER; 3G SUGARS

After testing and developing recipes for VT, freelance writer Mary Margaret Chappell has become a big tofu fan.

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