Preheat oven to 375F.

Cook pasta shells according to package directions.

Drain, rinse, and drain the cooked pasta shells again.

Place the cooked shells on a clean kitchen towel to cool and dry.

In a small skillet, bring sliced garlic and olive oil to a simmer over medium heat.

Reduce heat to low and simmer for 15 minutes, or until garlic is soft and golden.

Remove skillet from heat and set aside.

Crumble the tofu into the bowl of a food processor.

Add apple cider vinegar, lemon juice, white miso, garlic, and olive oil to the food processor.

Blend until the mixture is smooth.

Transfer the tofu mixture to a medium bowl.

Heat a large saucepan over medium heat.

Add spinach and 2 tablespoons of water to the saucepan.

Cook for 3 to 4 minutes, or until the spinach leaves are wilted.

Transfer the spinach to a strainer and squeeze out excess liquid.

Roughly chop the spinach.

Stir the chopped spinach into the tofu mixture.

Spoon approximately 2 tablespoons of the tofu-spinach filling into each pasta shell.

Place the stuffed shells in a single layer in a large baking dish.

Cover the stuffed shells with prepared pasta sauce.

Sprinkle chopped Kalamata and green olives over the sauce (optional).

Bake for 45 minutes, or until the sauce is bubbling and the shells are heated through.

Let the dish stand for 10 minutes before serving.