Vegan - Tofu Manicotti

[Guest guest]

* Exported from MasterCook *

 

Tofu Manicotti

 

Recipe By :

Serving Size : 6 Preparation Time :0:30

Categories : Casseroles Entree

Pasta Soyfoods

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups spaghetti sauce -- of choice

1 pound manicotti shells

FILLING:

2 pounds tofu -- patted dry and mashed

2 tablespoons olive oil

1/2 cup soy milk

2 garlic cloves -- minced

2 tablespoons lemon juice

1 tablespoon sugar

salt -- to taste

2 tablespoons fresh parsley -- minced

1 cup fresh spinach -- chopped (optional)

 

Prepare the manicotti according to package directions. Gently drain and rinse

the noodles.

 

Preheat the oven to 350 F (177 C).

 

In a large mixing bowl, stir together the mashed tofu, garlic, soy milk, olive

oil, lemon juice, sugar, salt, parsley and spinach (if used).

 

Pour half the spaghetti sauce into a 9 x 13-inch pan. Gently fill each manicotti

with the tofu mixture. Place the filled manicotti in one layer on top of the

spaghetti sauce in the pan. Pour the remaining sauce over them. Cover the pan

tightly with aluminum foil and bake for 30 minutes, or until the sauce bubbles.

 

Serves 6 to 8.

 

Description:

" Tofu substitutes for ricotta in this vegan pasta dish. "

Cuisine:

" Italian "

S(Formatted by):

" N. Braswell, Jan-08-2002 "

T(Baking time):

" 0:30 "

 

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Per Serving (excluding unknown items): 636 Calories; 21g Fat (29.4% calories

from fat); 26g Protein; 89g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol;

847mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 5 1/2 Vegetable; 0

Fruit; 3 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 27271 0 0 0 0 0 0 0 0 0 0

 

 

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[Guest guest]

At 01/09/2002, N. Braswell wrote:

>

>* Exported from MasterCook *

>

> Tofu Manicotti

 

thank you nancy ;-)