Florentine-Style Tofu Manicotti

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* Exported from MasterCook *

 

Florentine-Style Tofu Manicotti

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 manicotti

3 tablespoons olive oil

2 scallions -- minced

2 10 oz packages frozen chopped spinach -- thawed

1/4 teaspoon ground nutmeg

salt and freshly ground black pepper

1 pound firm tofu -- drained and crumbled

12 ounces soft or silken tofu

2 cups soy milk or milk

1 cup fresh bread crumbs

1 cup grated mozzarella or soy mozzarella cheese

 

Cook the manicotti in a large pot of salted boiling water, stirring

occasionally, until it is al dente, abouut 8 minutes. When the pasta is cooked,

drain it and run it under cold water. Set aside. Heat 1 tablespoon of the oil

in a skillet over medium heat. Add the scallions and cook until softened, about

5 minutes. Squeeze the spinach to remove as much liquid as possible and add to

the skillet. Season with nutmeg and salt and pepper to taste, and cook 2

minutes, stirring to blend the flavors. Transfer the spinach mixture to a large

bowl, add the firm tofu, and stir to blend well. Set aside.

 

Preheat the oven to 350F Lightly oil a 9-by-13-inch baking dish.

 

In a blender or food processor, combine the soft or silken tofu with the soy

milk and salt and pepper to taste. Spread a layer of the tofu sauce on the

bottom of the prepared dish. Using a teaspoon, place the spinach stuffing in

the manicotti tubes. Arrange the stuffed manicotti in a single layer in the

baking dish. Spoon the remaining sauce over the manicotti. In a small bowl,

mix the breadcrumbs and remaining 2 tablespoons of oil with a fork, and sprinkle

over the manicotti. Top with the cheese and cover the dish with foil. Bake for

20 minutes. Uncover, and bake 10 minutes longer to allow the top to become

golden brown.

 

Other Pasta Choices: cannelloni, large shells

 

Source:

" Pasta For All Seasons "

Copyright:

" 2000 by Robin Robertson "

 

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Per Serving (excluding unknown items): 430 Calories; 17g Fat (34.1% calories

from fat); 21g Protein; 53g Carbohydrate; 6g Dietary Fiber; trace Cholesterol;

179mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 2 1/2

Fat.

 

NOTES : This lovely dish is a good choice to prepare in advance for a dinner

party for a no-fuss entree that you can just pop into the oven when needed.

With soy milk and twoo kinds of tofu, it's a delicious way to enjoy good-for-you

soy.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0