Stuffed Shells (Lactose free)

• 1 packages Melissa's Extra Firm Tofu
• 2 tsp EarthBalance Butter (vegan, lactose free, non-dairy)
• 1 box (12oz) Barilla Jumbo Shells
• 2 tbsp RealLemon Juice
• 1 Green Pepper
• 1 Red Pepper
• 163 grams Green Olives
• 2 cup Daiya cheddar cheese shreads (lactose free, vegan, non-dairy)
• 1 small handful soy flavored bacon bits

1. Tofu prep: Drain, slice, and press tofu for 45 minutes.
2. (to drain excess water out.)
3. Add earthbalance butter, Reallemon Juice and tofu in pan.
4. Gently scramble tofu and bake on low heat over stove until tofu is lightly browned, stirring frequently.
5. (After tofu is baked, set aside for now.)
6. Boil Jumbo shells for roughly 12 minutes.
7. (Drain, rinse and set aside for now.)
8. Chop, de-seed and pit the red and green peppers.
9. Cut up the olives.
10. Mix together the cooked tofu, chopped red and green peppers, chopped olives, daiya cheese, and soy bacon bits.
11. Mix well.
12. Carefully stuff each jumbo shell with the mixed ingredients.. Heat until cheese is melted if preferred, or eat as is.
13. Enjoy!

butter, barilla jumbo shells, reallemon juice, green pepper, red pepper, green olives, cheddar cheese shreads, handful

Taken from cookpad.com/us/recipes/357693-stuffed-shells-lactose-free (may not work)