Name: Shells with Browned Tofu Marinara
Yield: Serves 7–8
Cuisine: Vegan
Ingredients: 1 box shells; ½ box elbow macaroni; 1–2 blocks extra-firm tofu; 2 jars pasta sauce (about 24 oz each); 1–2 tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp Italian seasoning; ½ tsp salt, then adjust; ½ tsp black pepper; Optional: 1–2 tbsp soy sauce; Optional: vegan mozzarella or nutritional yeast; Salt for pasta water

INGREDIENTS

Serves 7–8

Ingredients

1 box shells
½ box elbow macaroni
1–2 blocks extra-firm tofu
2 jars pasta sauce (about 24 oz each)
1–2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
½ tsp salt, then adjust
½ tsp black pepper
Optional: 1–2 tbsp soy sauce
Optional: vegan mozzarella or nutritional yeast
Salt for pasta water

METHOD

Make it

1
Drain and press or squeeze tofu dry; crumble into small irregular pieces.
2
Heat olive oil over medium-high heat. Spread tofu in pan and leave 3–4 minutes before stirring; continue cooking about 10–15 minutes, stirring occasionally until noticeably browned.
3
Add garlic powder, onion powder, Italian seasoning, pepper, a little salt and optional soy sauce. Cook another 1–2 minutes.
4
Add both jars marinara and simmer 10–15 minutes. Taste before adding more salt.
5
Cook shells and elbows separately or stagger according to their package times. Cook al dente, reserving about 1 cup pasta water before draining.
6
Add tofu sauce to pasta until properly coated; add a splash of reserved pasta water if needed.

Cooking notes

The source describes the whole box of shells plus half a box of elbows as roughly 24 oz dry pasta. Check package sizes rather than assuming every box is 16 oz.
If using only one jar sauce, use just the shells or stretch sauce with canned tomatoes or tomato sauce if available.

Serving suggestions

Fresh bread and salad.
Optional vegan Parmesan, nutritional yeast or mozzarella at the table.