Preheat the oven to 375ºF (180ºC) with racks in the middle and upper third of the oven. Bring a large stockpot of water to boil over high heat. Add 2 tablespoons of salt.
Dice the onion, zucchini, and garlic. Crumble the tofu. Cut the mushrooms in quarters. Roughly cut the dried tomatoes, parsley, and spinach. Stir fry everything for 5 minutes. No need to use oil. Let it cool down.
10 ounces mushrooms, 6 ounces spinach, 4 ounces extra-firm tofu, 3 cloves garlic, 1 onion, 1 medium zucchini, 1 cup parsley, 4 ounces dried tomato
Gently add the pasta shells into the boiling water in handfuls, so they don’t break. Cook until al dente, about 10 minutes, often stirring so they don’t stick to the pot. Drain off the water, place them under cold running water for 10 seconds, return the shells to the pot, and stir in some olive oil to prevent them from sticking.
12 ounces shell pasta, 1 teaspoon sea salt
Turn on the food processor and drop the stir-fried mix. Add the breadcrumbs, nutritional yeast, salt, and pepper. Blend well.
2 ounces breadcrumbs, 2 ounces nutritional yeast, 1 teaspoon black pepper
Stuff each shell generously with the mix with a teaspoon. Place each stuffed shell in the baker in rows and top the shells with the pesto sauce.
7 ounces vegan basil pesto
Bake on the middle rack for 30 minutes. Check how it is going and bake for 5 to 10 more minutes if necessary.
Put the cherry tomatoes in an oiled pan, on high heat, for about 1 minute, until they start to have blisters.
8 cherry tomatoes
Garnish the shells with charred cherry tomatoes and some chopped parsley if desired.
1 cup parsley
Leftover shells will keep well in the refrigerator for up to 3 days.