Stuffed Shells (Lactose free)
Stuffed Shells (Lactose free)

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, stuffed shells (lactose free). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Stuffed Shells (Lactose free) is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Stuffed Shells (Lactose free) is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook stuffed shells (lactose free) using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Stuffed Shells (Lactose free):
  1. Get 1 packages Melissa's Extra Firm Tofu
  2. Take 2 tsp EarthBalance Butter (vegan, lactose free, non-dairy)
  3. Make ready 1 box (12oz) Barilla Jumbo Shells
  4. Take 2 tbsp RealLemon Juice
  5. Take 1 Green Pepper
  6. Make ready 1 Red Pepper
  7. Make ready 163 grams Green Olives
  8. Get 2 cup Daiya cheddar cheese shreads (lactose free, vegan, non-dairy)
  9. Get 1 small handful soy flavored bacon bits
Steps to make Stuffed Shells (Lactose free):
  1. Tofu prep: Drain, slice, and press tofu for 45 minutes. (to drain excess water out.)
  2. Add earthbalance butter, Reallemon Juice and tofu in pan. Gently scramble tofu and bake on low heat over stove until tofu is lightly browned, stirring frequently. (After tofu is baked, set aside for now.)
  3. Boil Jumbo shells for roughly 12 minutes. (Drain, rinse and set aside for now.)
  4. Chop, de-seed and pit the red and green peppers. Cut up the olives.
  5. Mix together the cooked tofu, chopped red and green peppers, chopped olives, daiya cheese, and soy bacon bits. Mix well.
  6. Carefully stuff each jumbo shell with the mixed ingredients.. Heat until cheese is melted if preferred, or eat as is. Enjoy!

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