Mangia Manicotti

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Mangia Manicotti

 

1 T. olive oil

1/2 onion, small dice

2-3 cloves garlic, minced

3-4 oz. fresh spinach, washed and chopped

1 lb. regular soft tofu, pressed of excess water

1 oz. sundried tomatoes, soaked in hot water until

soft, coarsely chopped(reserve the soaking liquid)

1 T. nutritional yeast

2 T. reserved soaking liquid

2 T. lemon juice

salt and pepper to taste

3 cups tomato sauce

1 box manicotti tubes, boiled until slightly softened,

but not limp

 

Sauté onion in oil over low to med. heat until

slightly golden, about 5-7 minutes. halfway through,

add the garlic. If the onion is sticking to the pan,

add a splash of reserved sundried tomato liquid or

white wine. Add spinach and cook until softened.

Remove from heat. Crumble tofu into a food processor;

add sun dried tomatoes, yeast, soaking liquid, lemon

juice, salt and pepper and pan mixture. Blend,

scraping down sides, until very well mixed. Remove

from processor and refrigerate in covered bowl for at

least an hour. Fill each shell with about 2 oz.

filling. Lightly layer a baking dish with tomato

sauce. Line up stuffed shells and cover with remainder

of tomato sauce. Cover and bake for about 30 min. in

pre-heated oven at 325 F. Tastes best if you let the

flavors marry for several hours.

 

Serves: 4-5

 

 

 

 

 

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