Tofu Manicotti
Yield: 4 Servings VG, VN, DF
1 lb Manicotti
2 lb Tofu (firm or soft) patted dry and
-- mashed
2 Garlic cloves; minced
1/2 c Soy milk
2 tb Olive oil
2 tb Lemon juice |
1 tb Sugar
Salt and pepper; to taste
2 tb Minced fresh parsley
1 c Chopped fresh spinach
4 c Spaghetti sauce, home made or
-- commercial |
Prepare the manicotti according to
package directions. Gently drain and rinse the noodles.
Preheat the oven to 350 degrees F.
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 9 x 13-inch 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.
Fall 1999
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Last modified: April 09, 2002