Ingredients Jump to Instructions ↓

  1. 1 pound manicotti

  2. 2 pounds firm or soft tofu, patted dry and mashed

  3. 2 cloves garlic, minced

  4. 1/2 cup soy milk

  5. 2 tbsp olive oil

  6. 2 tbsp lemon juice

  7. 1 tbsp sugar

  8. salt and pepper to taste

  9. 2 tbsp fresh minced parsley

  10. 1 cup chopped fresh spinach

  11. 4 cups spaghetti sauce

Instructions Jump to Ingredients ↑

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

  2. Pre-heat the oven to 350 degrees.

  3. In a large mixing bowl, stir together the mashed tofu, garlic, soy milk, olive oil, lemon juice, sugar, salt, pepper, parsley and spinach.

  4. Line a 9x13 inch baking 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.

  5. Pour the remaining sauce over the stuffed noodles. Cover the pan tightly with aluminum foil and bake for 30 minutes or until the sauce bubbles.

  6. Reprinted with permission from The Compassionate Cook Cookbook .

  7. More Vegetarian and Vegan Italian Recipes:

  8. Vegan Tofu Manicotti Three Bean Pasta with Creamy Spinach Sauce Angel Hair Pasta Primavera Low Fat Vegan Eggplant Lasagna Recipe Italian Three Bean Salad Minestrone Soup Linguine with Walnut Sauce Easy Garlic Pasta Recipe Vegan Tofu Lasagna Recipe Vegan Pesto Recipe Tomato Marinara Curry Recipe Pumpkin and Sage Pasta Sauce Fennel and Mint Salad Creamy Artichoke Pasta Italian Three Bean Salad


Send feedback