This is an amazing, completely plant-based filling for stuffed shells, manicotti, lasagna, and even pizza!


  • 14-ounces firm tofu, well-drained
  • 2 tablespoons fresh lemon juice
  • ½ cup Vegenaise
  • 1 teaspoon garlic, minced
  • 2 tablespoons onion powder
  • 1 teaspoon sea salt
  • ¼ cup nutritional yeast flakes
  • ½ cup fresh basil, finely chopped


  • In a large bowl, mash the tofu until it reaches creamy, ricotta-like consistency.
  • Combine the rest of the ingredients and mix well.

Ready in about 5

About the Author

Sarah Jung

Sarah Jung is the associate director of Life and Health Network but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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