Spinach Tofu Manicotti Recipes

SPINACH TOFU MANICOTTI

Steps:

• bring a large pot of water to a boil over high heat, and season generously with salt.
• Fill a medium bowl with ice water and season with salt, as well.
• Boil the spinach, uncovered, until tender, about 3 to 4 minutes.
• Remove with a slotted spoon, (do not drain), and immediately plunge the spinach into the ice water.
• Drain and squeeze the excess water from the spinach, and finely chop.
• Alternatively, if using thawed spinach, simply squeeze, and finely chop.
• In the same large pot of boiling water, cook the pasta shells until al dente, tender but still slightly firm.
• Drain and pat dry.
• Preheat the oven to 350 degrees F.
• Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce.
• In a medium mixing bowl, evenly combine the tofu, mozzarella, and 1/3 cup of the Parmesan, the eggs, and the spinach.
• Season with the 1/2 teaspoon salt, nutmeg, and pepper to taste.
• Spoon the cheese mixture into the manicotti shell and line them up in the baking dish.
• Cover with the remaining sauce.
• Scatter the remaining cheese on top and dot with the butter.
• Bake for 30 minutes.
• Serve immediately.

VEGAN MANICOTTI

Steps:

• De-thaw spinach in microwave and drain spinach.
• Put tofu (without water) in bowl. Add spinach, pepper, yeast flakes, oregano, garlic, and 1 TBS oil. Mix until smooth.
• In cooked manicotti shells, put mixture inside (can use a plastic bag with tip cut to make it easier!).
• Put half the sauce into a pan, then lay down manicotti, then top with remaining sauce.
• Cover and bake for 20-25 minutes. Remove cover and bake another 10-15 minutes.