This vegan friendly version of an Italian classic is really tasty and a firm family favourite of ours. To make the ricotta filling, it simply involves blending 1 pack of firm tofu, 1 tsp olive oil, 1 tsp garlic powder, 1 tbsp white miso paste and 1 1/2 tbsp of lemon juice. Once blended season to taste and stir in 1/2 cup of fresh chopped spinach. Then fill part cooked giant conchiglioni shells and place into a baking dish with marinara sauce layered on the bottom. Place into the oven for 15-20 until the sauce is bubbling and the tofu has firmed up. Enjoy with a glass of wine and some garlic bread on the side. Perfect!