Simple Way to Make Super Quick Homemade Stuffed Shells (Lactose free)

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, stuffed shells (lactose free). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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

To begin with this recipe, we must first prepare a few components. You can have stuffed shells (lactose free) using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed Shells (Lactose free):

1. Make ready 1 packages Melissa's Extra Firm Tofu
2. Prepare 2 tsp EarthBalance Butter (vegan, lactose free, non-dairy)
3. Get 1 box (12oz) Barilla Jumbo Shells
4. Make ready 2 tbsp RealLemon Juice
5. Take 1 Green Pepper
6. Prepare 1 Red Pepper
7. Take 163 grams Green Olives
8. Prepare 2 cup Daiya cheddar cheese shreads (lactose free, vegan, non-dairy)
9. Take 1 small handful soy flavored bacon bits

Instructions 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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