2 pkg. firm, water-packed tofu, drained and squeezed dry
1/2 tsp. salt
1/2 cup raw cashews or slivered almonds
2 Tblsp. lemon juice
2 tsp. salt
12 oz. roasted red peppers with liquid
1 cup cooked butternut squash* OR peeled sweet potato OR peeled potato
2 tsp. onion powder
1 tsp. garlic powder
1/2 cup water
1 16-oz box of pasta shells or 16 oz. lasagna noodles
4-5 cups oil-and-sugar-free spaghetti sauce
*you can find cubed butternut squash in bags in the freezer section of grocery stores.
Crumble tofu into bowl and sprinkle with 1/2 tsp. salt.
Put everything else in the blender and blend 2 minutes until completely smooth.
Pour over tofu and mix well.
Boil pasta shells for 3 minutes. Drain. Run cool water over shells and drain again (if using lasagna noodles, no need to cook noodles).
Put a cup of sauce in the bottom of a 13x9 casserole dish.
Stuff shells with tofu mixture and place in casserole dish.
Cover with sauce, then foil, and bake at 350 until heated through (about 30-35 minutes).
For lasagna, layer as usual, cover tightly with foil and bake for 60 minutes at 350.
Remove cover and bake 15 minutes more.