Tofu manicotti was one of the first dishes I developed before I really learned to like tofu. I liked this recipe because one would never know there is even tofu anywhere near it! So, if you're a beginner or still have your doubts about tofu, try this tofu manicotti dish - it'll change your mind!
4 manicotti shells
½ cup fresh mushrooms, chopped
½ cup green onion, chopped
2 tsp. snipped, fresh parsley
½ tsp. dried Italian seasoning
A dash of paprika
8 ounces of tofu, drained and pressed
2 Tbsp. reduced-fat or vegan parmesan cheese
¾ cup of skim milk or soy milk
1 Tbsp. flour
A dash of garlic powder
¼ tsp. sea salt
2 ounces reduced-fat shredded cheddar or vegan
How we make it
Cook pasta shells according to package directions.
Rinse in cold water, drain. Spray medium skillet with
cooking spray. Add mushrooms and onion and cook until
tender. Stir in the parsley, Italian seasoning, and paprika.
Allow to cool slightly.
Mash the tofu with a fork in a large bowl.
Stir in the parmesan cheese and mushroom and onion mixture.
Stuff each shell with mixture.
Spread a little of your favorite red sauce on the bottom of
a baking pan. Arrange the shells in the pan and spoon red sauce
over the top.
Bake covered in a 350 degree oven for 20-25 minutes.
Sprinkle with cheddar cheese and bake uncovered an additional 2
minutes or until cheese is melted.
Optional white sauce instead of red sauce:
In a medium saucepan combine milk, flour, garlic powder, sea salt
and some pepper. Cook and stir until thickened. Poor over shells
instead of red sauce.
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