Spinach and Ricotta Stuffed Shells with a Garlic Butter Drizzle Recipe
Crispy-edged vegan “salmon” made from marinated tofu, teamed with a zippy cucumber and radish salad bursting with herbs and sass.
Ingredients
For the “Salmon”:
- 1 block extra-firm tofu 14 oz, pressed and sliced into fillets
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp nori flakes optional, for ocean vibes
- 1 tbsp olive oil
For the Salad:
- 1 cup cucumber thinly sliced
- ½ cup radishes sliced paper-thin
- 2 tbsp fresh dill chopped
- 1 tbsp lemon juice
- 1 tsp olive oil
- Pinch of salt and pepper
Instructions
- In a small bowl, whisk soy sauce, lemon juice, paprika, garlic powder, and nori. That’s your “sea” marinade.
- Coat tofu slices in the marinade. Let them sit for 10 minutes while you judge your neighbor’s garden from the window.
- Heat oil in a non-stick skillet over medium heat. Sear tofu for 3–4 minutes per side until golden and crisp.
- Meanwhile, toss cucumber, radishes, dill, lemon juice, olive oil, salt, and pepper in a bowl. It’s giving garden goddess.
- Plate tofu with salad. Drizzle leftover dressing on top if you’re feeling extra. Sprinkle with more dill. Pretend you're on TV.
Notes
Nutritional Values (Per Serving):
- Calories: 260
- Total Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 21g
Vitamins & Minerals (Per Serving):
- Iron: 20%
- Vitamin C: 25%
- Vitamin K: 40%
- Folate: 18%
- Calcium: 15%
Pro Tips for Flavor and Sass:
- Crumble some nori flakes on top for a real “by-the-sea-but-not-the-sea” vibe.
- Swap lemon juice with rice vinegar for an edgier salad.
- Let tofu marinate longer for deeper flavor—like a well-aged scandal.
- Add avocado slices if you’re feeling like a wellness influencer.
- Serve with rice or quinoa to make it a power bowl moment.