| Tofu Manicotti
8 oz. manicotti noodles
1 tsp. olive oil
1 1/2 c. chopped onions
6 c. Italian tomato sauce (or prepared spaghetti sauce)
2 lb. tofu
1/4 c. olive oil
1 tbsp. honey
1/2 tsp. garlic powder
2 tbsp. lemon juice
2 tsp. salt
Grated Parmesan cheese, if desired |
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Cook manicotti noodles for 8 minutes in boiling water. Drain, rinse, and place on waxed paper to cool, so they are not touching. Sauté onion in 1 tablespoon olive oil until soft. Set aside. In a mixing bowl, mash tofu with potato masher. Add sautéed onions, 1/4 cup olive oil, honey, garlic powder, lemon juice and salt. Stir to combine well. Stuff mixture into noodles. Pour 2 cups tomato sauce into 9 x 13 inch baking dish. Lay stuffed noodles over sauce. Top with remaining sauce. Sprinkle with cheese. Bake at 350ºF. for 30 minutes. Serves 6 to 8. Tofu Manicotti
1 lb. tofu, mashed
1 tbsp. olive oil
2 tsp. minced parsley
1 tsp. salt
1/4 tsp. garlic powder
1 qt. tomato sauce
12 manicotti shells
Preheat oven to 400ºF. Combine first 5 ingredients in a bowl; mix well. Pour 1 cup tomato sauce into a 9x12 inch pan. Fill manicotti shells with tofu mix. Spread shells in pan. Pour in remaining tomato sauce. Cover with foil and bake for 40 minutes. |
