Tofu Manicotti

[Guest guest]

Tofu Manicotti

Makes 4 servings

 

1 pound manicotti shells

2 pounds tofu (firm or soft) - patted dry and mashed

2 minced garlic cloves

1/2 cup milk soy

2 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon sugar

Salt, to taste

2 tablespoons parsley minced, fresh

1 cup spinach fresh, chopped (optional)

4 cups spaghetti sauce homemade or commercial

 

Prepare the manicotti according to package directions. Gently drain

and rinse the noodles.

 

Preheat the oven to 350 F degrees.

 

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

milk, olive oil, lemon juice, sugar, salt, parsley and spinach, if

using.

 

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 minute, or

until the sauce bubbles.