Have you ever thought to put tofu, egg and cheese into a dish? I think it’s strange and for some reason it reminds me of the Paul Simon song, Mother and Child Reunion, except that was about a chicken and egg dish that Paul saw on a Chinese restaurant’s menu. Did you know that’s how the song got that title? It’s true. Greg taught me that! He was full of that kind of knowledge, probably after reading it in one of his Bathroom Readers!
Anyway, on to tofu…
My Aunt Cathy gave me a book of her favorite recipes and this one was in it. It’s yum. My girls like it too except I have to keep the sauce off of a few of the shells because they don’t like sauce. Oh and this recipe originally called for cannelloni but I swore too much while trying to fill those effing things! Shells are easier. :)
Tofu Cheese Shells
14 oz tofu, crumbled
3 oz. grated mozzarella
2 oz. grated cheddar
2 oz. grated parmesan
2 eggs, lightly beaten
2 tsp. fresh parsley
salt and pepper
1/8 tsp. ground nutmeg
jumbo shells (you won’t use the entire box – my girls will eat the leftover plain shells for a snack over the next couple days)
1 jar spaghetti sauce or homemade
Preheat oven to 350. Add all ingredients except shells and sauce to tofu. Cook shells. Fill with mixture into greased 8×11 pan. Top with sauce. Bake until heated through, 35 minutes.
Sorry, no pretty pictures to show…but, try it!