Step 1

Cook shells according to package and set aside

Step 2

Preheat the oven to 375F

Step 3

Make the filling: To a medium skillet over medium heat, add olive oil then saute the shallot, baby bell peppers, and zucchini for 5 minutes until half cooked then add the crumbled tofu, salt, pepper and garlic powder and cook five more minutes and set aside until last step.

Step 4

Make the sauce: In a deep skillet, over medium heat add olive oil and then sauté garlic, crushed red pepper and Italian seasoning in extra virgin olive oil until toasty and fragrant (about 5 minutes). Thats right, I am telling you to toast the spices, it sounds weird but the smell in the air will tell you otherwise. Add the fire roasted crushed tomatoes a pinch of salt and a pinch of turbinado sugar, bring to a quick boil and then lower heat and simmer for 5 minutes.

Step 5

In an oven safe casserole dish add some sauce to the bottom of the pan so that the shells will not stick. Stuff the shells with tofu and veggie mix, put in the pan, touching is ok. Then drizzle or drown in sauce however you prefer. Then bake in oven covered with tin foil for 15-20 minutes covered until it is hot in the middle. Garnish with chopped herbs and arugula and devour.