3 cups tomato sauce
4 ounces jumbo macaroni shells
1 1/2 pounds tofu, mashed, or 1 pound tofu, mashed,
and 1/2 pound mozzarella cheese, grated
1/4 cup fresh parsley, chopped
2 tablespoons onion powder
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon basil
Parmesan cheese (optional)
Boil macaroni shells in salted water to al dente.
Mix together tofu, parsley, onion powder, salt, garlic powder and basil. Spread 2 cups tomato sauce on the bottom of a 9-inch square pan. Spoon the tofu mixture into the cooked shells, about 1/3 cup per shell, and arrange in the pan. Add 1/2 cup water to the remaining sauce, then pour strips of sauce over the top of the shells. Top with Parmesan cheese, if desired. Bake at 350 degrees F until the tomato sauce is bubbly, about 25 minutes.