Preheat oven to 400 degrees F.

Cook shells according to package directions. Drain, rinse with cold water and set aside.

In food processor, pulse together tofu, mozzarella shreds, nutritional yeast, spinach, basil, oregano, sage, thyme, olive oil, lemon juice, salt, red chili flakes, garlic and black pepper. (Note: Scrape down sides and pulse again if needed. Do not overprocess; tofu should still have crumbled texture.)

In 9-inch casserole dish, pour sauce.

Stuff shells with tofu mixture and arrange in dish. Top with additional cheese if desired.

Bake 15-20 minutes.

Garnish with fresh basil.