Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, stuffed shells (lactose free). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Stuffed Shells (Lactose free) is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Stuffed Shells (Lactose free) is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook stuffed shells (lactose free) using 9 ingredients and 6 steps. Here is how you cook it.

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

1. Prepare 1 packages Melissa’s Extra Firm Tofu
2. Make ready 2 tsp EarthBalance Butter (vegan, lactose free, non-dairy)
3. Take 1 box (12oz) Barilla Jumbo Shells
4. Prepare 2 tbsp RealLemon Juice
5. Make ready 1 Green Pepper
6. Prepare 1 Red Pepper
7. Prepare 163 grams Green Olives
8. Get 2 cup Daiya cheddar cheese shreads (lactose free, vegan, non-dairy)
9. Make ready 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!
7. Ready to serve and ENJOY!

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