Bring a large pot of water to a boil and add your dry pasta shells. Boil for 10 minutes and drain in a colander.

To make the egg replacer, add the egg replacer powder and 6 Tbs. water to a small dish and mix well with a fork until any lumps are gone. Let sit until ready to use.

While the pasta is boiling, press the the block of tofu in a clean dish cloth or paper towels to remove the extra moisture.  Place the pressed tofu into the bowl and mash with a potato masher or a fork.

Add half of the dairy-free mozarella shreds , nutritional yeast (if using), garlic powder, oregano, half of the basil, salt, and egg replacer mixture to the tofu and mix well.

Put 1/2 of your pasta sauce in the bottom of a 13" x 9" baking pan. Then it is time to stuff your shells.

Start by placing a shell in one hand, pinching it slightly to open it up. I use a large soup spoon to scoop out approximately 1 Tbs. of the mixture and put it in the shell. Place the shell in the pan. Repeat this process for each shell. This takes a little time, so you may want to recruit someone to help you.

When all the shells are stuffed and placed in the pan, spread the rest of your pasta sauce on top, and top with the rest of the mozzarella shreds. Sprinkle the rest of the basil on top.

Cover with foil and place in a 350 degree oven for 20 minutes. Remove the foil and bake for another 10 minutes.

Remove from the oven. You can let it rest for a few minutes, as it will be very hot, but this is optional. Enjoy!