Tofu-stuffed Manicotti

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Tofu-stuffed Manicotti

 

2 pounds extra-firm tofu

1 carrot, grated

1 zucchini, grated

1 cup potato flakes

1 cup hot water

1/3 cup soy milk powder

2 T. olive oil

1/2 onion, diced

1 t. oregano

1 t. basil

1 t. thyme

1 t. garlic powder

1/2 t. salt

1 16-ounce package manicotti shells

1 24-ounce jar pasta sauce

 

Mash drained tofu and add carrots and zucchini. In a

separate bowl, combine potato flakes, hot water, and

soy milk powder. Add the potato mixture to the tofu

mixture. In a frying pan, heat oil and sauté onions.

Add onions and seasonings to tofu mixture. Prepare

manicotti shells according to package directions.

Stuff shells with mixture. Place in a greased

casserole dish. Brush with oil.

 

Bake at 350°F for 25 minutes or heat through. Place on

a serving tray and drizzle your favorite pasta sauce

over each shell. Serve hot.

 

Serves: 10.

 

Calories per serving: 115; protein: 8 grams;

carbohydrate: 7 grams; fat: 7 grams; cholesterol: 0.4

milligrams; sodium: 166 milligrams.

 

 

 

 

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