Ingredients:
- 1 pound manicotti
- 2 pounds firm or soft tofu, patted dry and mashed
- 2 cloves garlic, minced
- 1/2 cup soy milk
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp sugar
- salt and pepper to taste
- 2 tbsp fresh minced parsley
- 1 cup chopped fresh spinach (optional)
- 4 cups spaghetti sauce
Preparation:
Prepare the manicotti according to package directions. Gently drain and rinse the noodles.Pre-heat the oven to 350 degrees.
In a large mixing bowl, stir together the mashed tofu, garlic, soy milk, olive oil, lemon juice, sugar, salt, pepper, parsley and spinach.
Line a 9x13 inch baking pan with 2 cups of the spaghetti sauce. Gently spoon the tofu mixture into each manicotti until they are all full. Place the filled manicotti noodles in one layer on top of the spaghetti sauce.
Pour the remaining sauce over the stuffed noodles. Cover the pan tightly with aluminum foil and bake for 30 minutes or until the sauce bubbles.
Reprinted with permission from The Compassionate Cook Cookbook.
More Vegetarian and Vegan Italian Recipes:
Vegan Tofu Manicotti
Three Bean Pasta with Creamy Spinach Sauce
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Low Fat Vegan Eggplant Lasagna Recipe
Italian Three Bean Salad
Minestrone Soup
Linguine with Walnut Sauce
Easy Garlic Pasta Recipe
Vegan Tofu Lasagna Recipe
Vegan Pesto Recipe
Tomato Marinara Curry Recipe
Pumpkin and Sage Pasta Sauce
Fennel and Mint Salad
Creamy Artichoke Pasta
Italian Three Bean Salad
