Tofu Manicotti

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Tofu Manicotti

 

1 pound manicotti

2 pounds firm or soft tofu, patted dry and mashed

2 cloves garlic, minced

1/2 cup soy milk

2 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon sugar

Salt and pepper to taste

2 tablespoons minced fresh parsley

1 cup chopped fresh spinach (optional)

4 cups homemade or commercial spaghetti sauce

 

Prepare the manicotti according to package directions. Gently drain

and rinse the noodles.

Preheat 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 9 by 13-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 tope 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.

Makes 4 servings.