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Tofu and Spinach Stuffed Shells

Ingredients

• 6 oz. jumbo pasta shells
• 12 cloves garlic, peeled and thinly sliced
• 1/4 cup olive oil
• 1 16-oz. block firm tofu, drained, rinsed, and patted dry
• 2 Tbs. unpasteurized apple cider vinegar
• 2 tsp. lemon juice
• 2 tsp. white miso
• 5 oz. baby spinach leaves (6 cups)
• 1 24-oz. jar prepared pasta sauce
• 2 Tbs. chopped Kalamata olives, optional
• 2 Tbs. chopped green olives, optional

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