Preheat the oven to 350 degrees. To prepare the scrambled tofu heat 2 tablespoons of extra-virgin olive oil and saute 3 chopped green onions, ½ cup chopped green pepper and 8 chopped mushrooms for about 2 minutes. Add 16 ounces of crumbled tofu, 3 tablespoons of tamari, ½ teaspoon Celtic Sea Salt, ½ teaspoon curry powder, ½ teaspoon honey, ½ teaspoon dill, ½ teaspoon coconut sugar and saute for 6 more minutes. Once the scrambled tofu is made, cook the pasta in a large pot of boiling water until tender. Stuff the shells with the remaining ingredients and place n a shallow baking pan. Cover with sauce and grated soy cheese and bake for 12 minutes until everything is hot and bubbly.