Preheat your oven to 375°F / 190°C.
Cook the jumbo pasta shells according to package directions, aiming for al dente.
Drain, rinse with cool water, and drain again. Lay the shells on a clean kitchen towel to cool and dry completely.
While the pasta cooks, bring the sliced garlic and olive oil to a gentle simmer in a small skillet over medium heat. Immediately reduce the heat to low and let it simmer for 15 minutes, or until the garlic is soft, fragrant, and golden.
Remove from heat and set aside.
Crumble the drained and patted-dry tofu into the bowl of a food processor.
Add the apple cider vinegar, lemon juice, and white miso.
Pour in the entire contents of the skillet—the poached garlic and the infused olive oil.
Blend until the mixture is completely smooth and creamy.
Transfer to a medium bowl.
Heat a large saucepan over medium heat.
Add the spinach and 2 Tbs. water, and cook for 3 to 4 minutes, or until the leaves are just wilted.
Transfer the wilted spinach to a strainer and use the back of a spoon to press out all excess liquid. Roughly chop the spinach and stir it into the tofu mixture.
Carefully spoon about 2 tablespoons (30 ml / 1 fl oz) of the spinach and tofu filling into each cooked pasta shell.
Arrange the filled shells in a single layer in a large baking dish.
Pour the prepared pasta sauce evenly over the shells. If using, sprinkle the chopped Kalamata and green olives on top.
Bake for 45 minutes, or until the sauce is hot and bubbling throughout.
Let the dish stand for 10 minutes before serving to allow it to set slightly.
