Vegan Spinach and Ricotta Stuffed Pasta Shells (with Tofu)

Ingredients

• 325 g hard tofu
• 500 g frozen spinach thawed
• 1/2 bunch parsley finely chopped
• 1 1/2 lemons juiced
• 1 tbsp white miso paste
• 2 tbsp nutritional yeast
• 1/2 tbsp dijon mustard
• 1/2 tsp salt
• 1 tbsp onion powder or flakes
• 1/2 tbsp garlic powder
• 1/4 cup olive oil
• 2-3 tbsp water as needed, to blend
• 15-20 jumbo pasta shells do a few extra incase some break
• 2-3 cups your favourite pasta sauce
• vegan cheese optional, to serve
• parsley or basil finely chopped, to serve