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Ingredients
  • 1 (12-ounce) package of jumbo pasta shells
  • 1 (16-ounce) block of extra-firm tofu pressed
  • 1 medium yellow onion roughly chopped
  • 5 garlic cloves
  • ¼ cup of packed fresh basil leaves
  • 2 teaspoons of dried oregano
  • 2 teaspoons of salt
  • ¾ teaspoon of ground black pepper
  • ¼ teaspoon of red chili pepper flakes optional
  • 2 Tablespoons of nutritional yeast
  • Juice of 1 of a medium lemon
  • 1 cup of packed spinach leaves
  • 1 (25-ounce) jar of flavorful marinara sauce (or 1 batch of the recipe on page 228), divided
  • ½ cup of vegan cheese shreds optional
  • Fresh basil leaves, for garnish optional
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